Herman’s Corn Bread Stuffing

HERMAN'S CORN BREAD STUFFING

1 Preparation Time :

Categories : Poultry Fruits/nuts

Meats Rice

Amount Measure Ingredient -- Preparation Method -- -- --

1/2 c Butter

5 Shallots, chopped

1 lg Onion, chopped

1/4 lb Chicken livers, chopped

1/2 c Pine nuts, toasted

1/4 c Sliver almonds, toasted

1 cl Garlic, minced

1/2 c Dry white wine combined with

1/4 c Chopped dried apricots and 1/4 c Raisins

1 Herbed Corn Bread (recipe),

-crumbled

1 c Cooked rice

1 lb Can whole chestnuts, drained

1/4 c Honey

1 Tart apple, cored, chopped

1 t Ground ginger

1 t Dried basil

1/2 ts Allspice

1/2 ts Dried thyme

1/2 ts Dried oregano

Salt and fresh ground pepper

1. Melt butter in large skillet over medium-high

heat. Add shallot and onion and cook until soft. Add

chicken livers, nuts and garlicand continue cooking,

stirring constantly, until livers are just firm. Stir

in wine-fruit mixtue 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. Makes enough stuffing for a 12-15 pound

turkey. - - - - - - - - - - - - - - - - - -