This sweet-and-sour stuffing from Lebanon County takes advantage of the traditional combination of quince, sage, and honey that appears in the chutney recipe.
Preheat the oven to 375°F (190°C). Put the juniper berries in a blender or food processor with ½ cup (50 g) of the breadcrumbs and process until the berries are the texture of coarse pepper. Add the garlic and process until minced. Put the breadcrumb mixture in a large bowl and add the