Herman's corn bread stuffing
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter |
| 5 | Shallots, chopped | |
| 1 | large | Onion, chopped |
| ¼ | pounds | Chicken livers, chopped |
| ½ | cup | Pine nuts, toasted |
| ¼ | cup | Sliver almonds, toasted |
| 1 | clove | Garlic, minced |
| ½ | cup | Dry white wine combined with |
| ¼ | cup | Chopped dried apricots and |
| ¼ | cup | Raisins |
| 1 | Herbed Corn Bread (recipe), crumbled | |
| 1 | cup | Cooked rice |
| 1 | pounds | Can whole chestnuts, drained |
| ¼ | cup | Honey |
| 1 | Tart apple, cored, chopped | |
| 1 | teaspoon | Ground ginger |
| 1 | teaspoon | Dried basil |
| ½ | teaspoon | Allspice |
| ½ | teaspoon | Dried thyme |
| ½ | teaspoon | Dried oregano |
| Salt and fresh ground pepper | ||
Directions
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.