*  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.
 


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