Stuffing with Pumpkin, Quinces, and Raisins
Marcus Samuelsson's Thanksgiving Stuffing
- 1/4 cup Olive Oil
- 2 tablespoons coarsely chopped Peanuts
- 1/2 Loaf White Bread (cut into 1-inch cubes)
- 3 Garlic Cloves (peeled and cut in half)
- 3 Shallots (coarsely chopped)
- 1 medium Pumpkin (peeled and cut into 1-inch cubes; 5 cups)
- 2 Quinces or Pears (peeled; cored; cut into 1-inch cubes; 4 cups)
- 2 Cinnamon Sticks
- 2 tablespoons Herb Mix (see Herb-Roasted Turkey Breast recipe)
- 1 cup Chicken Stock
- 1/2 cup Orange Juice
- 1 tablespoon Honey
- 2 teaspoon chopped Thyme
- 1 teaspoon Salt
- 1/2 cup Raisins
- 1 tablespoon chopped Parsley
- Heat 2 tablespoons of the olive oil in a large saute pan over medium heat. Add the peanuts and bread cubes and saute for 5 minutes, or until golden brown. Remove from the heat and set aside.
- Heat the remaining 2 tablespoons of olive oil in a large Dutch oven or other large pot over medium heat. Add the garlic and shallots and saute until golden, about 5 minutes. Add the pumpkin, quinces, cinnamon sticks and herb mix and saute another 5 minutes.
- Stir in chicken stock, orange juice, and honey, reduce heat to low, and simmer until pumpkin is tender, about 15 minutes. Add the thyme, salt, raisins, peanuts and reserved bread cubes.
- Cook over low heat, stirring frequently, until heated through, about 15 minutes. Remove cinnamon sticks and stir in the parsley.