Herman's Corn Bread Stuffing

Recipe Ingredients

1/2 cup	99g / 3.5oz	Butter
5		Shallots - chopped
1		Onion - chopped (large)
1/4 lb	113g / 4oz	Chicken livers - chopped
1/2 cup	118ml	Pine nuts - toasted
1/4 cup	23g / 0.8oz	Sliver almonds - toasted
10		Garlic - minced
1/2 cup	118ml	Dry white wine combined with
1/4 cup	36g / 1.3oz	Chopped dried apricots and
1/4 cup	40g / 1.4oz	Raisins
1		Herbed corn bread - (recipe), crumbled
1 cup	160g / 5.6oz	Cooked rice
1 lb	454g / 16oz	Can whole chestnuts - drained
1/4 cup	59ml	Honey
1		Tart apple - cored, chopped
1 teaspoon	5ml	Ground ginger
1 teaspoon	5ml	Dried basil
1/2 teaspoon	2.5ml	Allspice
1/2 teaspoon	2.5ml	Dried thyme
1/2 teaspoon	2.5ml	Dried oregano
		Salt and fresh ground pepper

Recipe Instructions

1. Melt butter in large skillet over medium-high heat. Add shallot and onion and cook until soft. Add chicken livers, nuts and garlic and continue cooking, stirring constantly, until livers are just firm. Stir in wine-fruit mixture 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.

Source:
National Broiler Council

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