By marcussamuelsson.com | November 10, 2010

Thanksgiving is approaching and we’re always in search of a new or unique stuffing recipe. This is one of my favorite stuffing recipes that I like to serve along some nice collard greens. I added a seasonal favorite into the mix- the pumpkin; and the cinnamon, raisins, and pears add a hint of sweetness to the dish. All of the complex flavors are bound to make this one of your Thanksgiving winning dishes!

Tip: If your local store doesn’t sell pumpkin; butternut squash, which is almost always available, makes a great substitute.

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Pumpkin and Herb 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 into half
  • 3 shallots, coarsely chopped
  • 1 medium pumpkin, peeled and cut into 1-inch cubes (5 cups)
  • 2 quinces or pears, peeled, cored and cut into 1-inch cubes (4 cups)
  • 2 cinnamon sticks
  • 1 cup chicken stock
  • 1/2 cup orange juice
  • 1 tbsp honey
  • 2 tsp chopped thyme
  • 1 tsp salt
  • 1/2 cup raisins
  • 1 tbsp chopped parsley
Herb Mix
  • 1/4 cup olive oil, plus 2 tbsp
  • 1 garlic clove, minced
  • Zest of 1 lemon
  • 2 tbsp finely chopped rosemary
  • 2 tbsp finely chopped sage
  • 2 tbsp finely chopped thyme
  • 1 tbsp finely chopped parsley
  • 2 tsp chili powder


Herb Mix:
1. Heat 2 tablespoons of the olive oil in a small saute pan over medium heat. Add the garlic, lemon zest, rosemary, sage, thyme, parsley and chili powder and saute until garlic is golden, about 4 minutes. Transfer to a small bowl and combine with remaining oil. Store in the refrigerator in an airtight container for 3-4 days.

Pumpkin and Herb Stuffing:
1. 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.

2. 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.

3. Add the pumpkin, quince, cinnamon sticks and Herb Mix and saute another 5 minutes. Stir in the chicken stock, orange juice, and honey, reduce the heat to low, and simmer until pumpkin is tender, about 15 minutes.

4. Add the thyme, salt, raisins, peanuts and reserved bread cubes. Cook over low heat, stirring frequently, until heated through, about 15 minutes.

5. Remove cinnamon sticks and stir in the parsley. Serve with Collard Greens.

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