Quince & Sausage Stuffing

Ingredients:

3 tablespoons of butter or turkey fat, or a combination

1/4 cup pancetta, chopped

turkey giblets, finely chopped (if you have them)

1 pound sweet italian sausage, loose or removed from casings

1 large onion, chopped

4 stalks of celery, chopped

2 quince, peeled, cored, and chopped (substitute golden delicious apples)

4 garlic cloves, minced

1/2 cup dry white wine

1 tablespoon of fresh thyme, destemmed and chopped

2 tablespoons of fresh sage leaves, chopped

large handful of parsely, chopped

Loaf of Xanthie’s sourdough, torn in to pieces (or use your choice of 4 cups of crusty rustic bread)

salt and pepper to taste

2 eggs, beaten

2.5-3 cups Xanthie’s turkey stock, warmed, (or use chicken stock)

Optional (leave out if you’re allergic):

1 cup chestnuts, roasted, peeled, and chopped

Equipement:

baking dish

Method:

1. Pre-heat oven to 350F.
2. Butter your baking dish well.
3. In a large pan, cook pancetta for 5 minutes, until most of the fat has rendered. Add sausage and giblets (if you have them), crumble, and cook until starting to brown.
4. Add onion, stir, and cook for 15 minutes on low, until onion is soft. Careful not to burn.
5. Add celery and cook for 3 minutes.
6. Add quince and cook until soft, about 10 minutes.
7. Add garlic and cook for 3 minutes.
8. Add chestunts at this stage, if using.
9. Add white wine and cook until is has evaporated. Remove from heat.
10. In a large bowl, add the torn bread. Add the sausage/vegetable mixture, the herbs, salt and pepper and mix with your hands to combine well. Taste for seasoning before adding the eggs.
11. Stir in the stock.
12. Put the mixture into your prepared baking dish, cover with aluminum.
13. Bake at 350F for about 45 minutes, check to see if you need to add extra stock.
14. Remove the aluminum from the top, turn up the heat to 425 and bake until the top is golden brown and crispy. You might need to place it under the broiler for a minute or so to crisp.