Taste this stuffing in October and you'll immediately be convinced that it should grace your Thanksgiving table next month. There are so many differing textures and tastes that it might even outshine the turkey.
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Cornbread stuffing with quince and pecans recipe
- 6 tablespoons unsalted butter, divided use
- 1 pound pork sausage, casings removed
- 1/4 cup vegetable oil
- 2 onions, peeled and chopped
- 2 large quinces, peeled and chopped
- 4 stalks celery, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 cup packed flat-leaf parsley leaves
- 1 tablespoon dried oregano
- 10 cups crumbled cornbread (about 2 (8 x 8-inch) pans of cornbread)
- 2 cups chicken broth
- 2 cups chopped pecans, toasted
- Preheat oven to 350 degrees F. Generously coat a 9 x 9-inch baking dish with butter or cooking spray and set aside.
- Cook the sausage in a skillet over medium heat, stirring often, until cooked but slightly pink.
- Remove using a slotted spoon, and set aside on a paper towel to drain.
- Combine the oil and 3 tablespoons butter over medium heat.
- Add the onions and cook until softened, about 5 minutes.
- Add the quinces, celery, salt and pepper.
- Cover and cook until the quince is soft, about 15 minutes.
- Remove from heat and stir in the parsley and oregano.
- Transfer the mixture to a large bowl, add the sausage, and set aside.
- Cut remaining butter into small pieces and toss with quince and sausage mixture, add crumbled cornbread, chicken stock and pecans and gently stir to combine.
- Fill the prepared baking dish with 8 cups of dressing, reserving the remainder to stuff the turkey.
- Bake, uncovered, for about 50 minutes. Serve hot.