• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Herman's Corn Bread Stuffing

  • 1serving

Add to MenuAdd to Calendar

Source: www.cookingindex.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C, D, E, P
MineralsCopper, Natrium, Fluorine, Silicon, Calcium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup 99g / 3 1/2oz Butter

  2. 5 Shallots - chopped

  3. 1 Onion - chopped (large)

  4. 1/4 lb 113g / 4oz Chicken livers - chopped

  5. 1/2 cup 118ml Pine nuts - toasted

  6. 1/4 cup 23g / 0.8oz Sliver almonds - toasted

  7. 10 Garlic - minced

  8. 1/2 cup 118ml Dry white wine combined with

  9. 1/4 cup 36g / 1 1/3oz Chopped dried apricots and 1/4 cup 40g / 1.4oz Raisins

  10. 1 Herbed corn bread - (recipe), crumbled

  11. 1 cup 160g / 5.6oz Cooked rice

  12. 1 lb 454g / 16oz Can whole chestnuts - drained

  13. 1/4 cup 59ml Honey

  14. 1 Tart apple - cored, chopped

  15. 1 teaspoon 5ml Ground ginger

  16. 1 teaspoon 5ml Dried basil

  17. 1/2 teaspoon 2 1/2ml Allspice

  18. 1/2 teaspoon 2 1/2ml Dried thyme

  19. 1/2 teaspoon 2 1/2ml Dried oregano

  20. Salt and fresh ground pepper

Instructions Jump to Ingredients ↑

  1. Melt butter in large skillet over medium-high heat. Add shallot and onion and cook until soft. Add chicken livers, nuts and garlic and continue cooking, stirring constantly, until livers are just firm. Stir in wine-fruit mixture and cook over high heat for 2 minutes.

  2. Turn into large mixing bowl and blend in remaining ingredients. Ahead: Stuffing can be prepared up to 3 days ahead. Cover and store in refrigerator, or freeze up to 1 month. Thaw completely in refrigerator before using. Leftover, cooked stuffing can be frozen.

  3. Makes enough stuffing for a 12-15 pound turkey.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback