Pumpkin and Herb Stuffing

• 1/4 cup olive oil
• 2 tablespoons peanuts, coarsely chopped
• 1/2 loaf white bread, cut into 1-inch cubes
• 3 cloves garlic, 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 sticks cinnamon
• 2 tablespoons herb mix (see below)
• 1 cup chicken stock
• 1/2 cup orange juice
• 1 tablespoon honey
• 2 teaspoons thyme, chopped
• 1 teaspoon salt
• 1/2 cup raisins
• 1 tablespoon parsley, chopped
• 1/2 cup olive oil, plus 2 tablespoons
• 1 clove garlic, minced
• 1 lemon, zest
• 2 tablespoons rosemary, finely chopped
• 2 tablespoons sage, finely chopped
• 2 tablespoons thyme, finely chopped
• 1 tablespoon parsley, finely chopped
• 2 teaspoons chili powder

1. Heat 2 tablespoons of the olive oil in a large saute pan over medium heat.
2. Add the peanuts and bread cubes and saute for 5 minutes, or until golden brown.
3. Remove from the heat and set aside.
4. Heat the remaining 2 tablespoons of olive oil in a large Dutch oven or other large pot over medium heat.
5. Add the garlic and shallots and saute until golden, about 5 minutes.
6. Add the pumpkin, quince, cinnamon sticks and Herb Mix and saute another 5 minutes.
7. Stir in the chicken stock, orange juice, and honey, reduce the heat to low, and simmer until pumpkin is tender, about 15 minutes.
8. Add the thyme, salt, raisins, peanuts and reserved bread cubes.
9. Cook over low heat, stirring frequently, until heated through, about 15 minutes.
10. Remove cinnamon sticks and stir in the parsley.
11. Serve with collard greens.

olive oil, peanuts, white bread, garlic, shallots, pumpkin, cinnamon, herb mix, chicken stock, orange juice, honey, thyme, salt, raisins, parsley, olive oil, clove garlic, lemon, rosemary, sage, thyme, parsley, chili powder

Taken from www.foodrepublic.com/recipes/pumpkin-and-herb-stuffing-recipe/ (may not work)