Moroccan Pistachio Couscous Dressing

Moroccan Pistachio Couscous Dressing



6 cups


1 cup Couscous

¼ cup Olive or vegetable oil

2 cups Water

1 cup Coarsely chopped, natural American pistachios

1 cup Raisins

½ cup Chopped Italian parsley

½ cup Chopped fresh mint

1 Red bell pepper, chopped

3 teaspoons Cinnamon

3 teaspoons Ground cumin

Salt and pepper to taste*

12 to 14 pound Turkey

Olive or vegetable oil


Sauté couscous in ¼  cup oil in large skillet until golden. Add water, cover and cook over low heat for 5 to 10 minutes, stirring occasionally until water is absorbed. Mix in pistachios, raisins, parsley, mint, bell pepper and spices. Salt and pepper to taste.* Stuff into turkey, truss and place in roasting pan. Roast at 325ºF., 2½ to 3½ hours or until thermometer registers 170º in meaty place. Baste turkey with olive oil or pan drippings every 30 minutes. If preferred, prepare stuffing in separate casserole dish and bake covered at 325ºF., 45 minutes or until hot and moist.

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