Sweet-and-Sour Stuffing

Name: Sweet-and-Sour Stuffing (Siess-Saueres Fillsel)
Yield: Sufficient for 1 goose or 2 chickens (approximately 6 servings)
Cuisine: German
Ingredients: ½ cloves garlic; 2 cups (300 g) peeled and diced quince; ¼ cup (60 ml) apple wine; 3 tablespoons (45 g) melted butter; 2 large eggs; 1½ tablespoons minced fresh sage; 8 juniper berries; 1½ cups (150 g) white breadcrumbs (Mutschelmehl); 2 tablespoons (30 ml) honey; ¼ cup (60 ml) Sage Vinegar; 2 teaspoons ground sage; 1½ teaspoon sea salt

Siess-Saueres Fillsel

Preparation info

Sufficient for 1 goose or 2 chickens (approximately
6
servings)

Difficulty
Easy

Appears in

Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

About

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.

Ingredients

8 juniper berries
1½ cups (150 g) white breadcrumbs (Mutschelmehl)

Europe
Americas
Germany
United States
Lebanon County
Main course
Winter
Christmas
Pennsylvania
Vegetarian

Method

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