Yield: 10 Servings
|8 cups||Corn Bread Stuffing Mix <<Or>>, or Fresh Made Cornbread|
|½ cup||Triple sec, warmed|
|1 tablespoon||Unsalted butter|
|¾ cup||Pitted Prunes, halved|
|2||Garlic cloves, thin sliced|
|⅔ cup||Dried apricots, halved|
|1 cup||Chicken broth|
If making your own cornbread, prepare according to your recipe. Cool in pan on rack to room temperature. Cut into 1" cubes. Place on baking sheet and bake in preheated 350~ oven for 12 minutes to dry.
Combine prunes and apricots in a bowl. Add warmed triple sec. Heat butter in a large skillet over low heat. Add onion and garlic; saute 12 minutes or until very soft. Transfer to a very large bowl. Add corn bread cubes, chicken broth and fruits along with triple sec. Stuff turkey according to directions on turkey. Can also be made in a 9x13" greased baking dish.
Bake, covered, in preheated 350~ oven for 35-40 minutes. Uncover last 10 minutes of baking for a crispy top.
NOTES : Bill's Notes: I have substituted a #303 can of Delmonte Fruit cocktail. Drain and reserve syrup. Add chicken broth to measure 1 cup.
Recipe by: P.B. Post Thanksgiving Archives Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill Spalding <billspa@...> on Apr 14, 1997