*  Exported from  MasterCook  *
 
                        HERMAN'S CORN BREAD STUFFING
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 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.
  
 
 
                    - - - - - - - - - - - - - - - - - -