*  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.



                  - - - - - - - - - - - - - - - - - -