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  Recipe Home » Poultry » Herman's Corn Bread Stuffing
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  Herman's Corn Bread Stuffing
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 250
Ingredients:
1/2 cup Butter
5 Shallots, chopped
1 large Onion, chopped
1/4 lb Chicken livers, chopped
1/2 cup Pine nuts, toasted
1/4 cup Sliver almonds, toasted
1 cl Garlic, minced
1/2 cup Dry white wine combined with
1/4 cup Chopped dried apricots and
1/4 cup Raisins
1 Herbed Corn Bread (recipe), crumbled
1 cup Cooked rice
1 lb Can whole chestnuts, drained
1/4 cup Honey
1 Tart apple, cored, chopped
1 tsp Ground ginger
1 tsp Dried basil
1/2 tsp Allspice
1/2 tsp Dried thyme
1/2 tsp Dried oregano
Salt and fresh ground pepper
Instructions:
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.
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