Herman's Corn Bread Stuffing

21 ingredients
10 steps

Ingredients

  • 1/2 cup butter
  • 5 each shallots chopped
  • 1 large onions chopped
  • 1/4 pound chicken livers chopped
  • 1/2 cup pine nuts
  • 1/4 cup almonds slivered, toasted
  • 1 clove garlic minced
  • 1/2 cup white wine dry combined with
  • 1/4 cup apricots, dried and
  • 1/4 cup raisins, seedless
  • 1 each cornbread herbed, crumbled
  • 1 cup rice cooked
  • 1 pound chestnuts whole, canned, drained
  • 1/4 cup honey
  • 1 each apples tart, cored, chopped
  • 1 teaspoon ginger ground
  • 1 teaspoon basil dried
  • 1/2 teaspoon allspice
  • 1/2 teaspoon thyme dried
  • 1/2 teaspoon oregano dried
  • 1 x salt and black pepper freshly ground

Directions

  1. 1
    Melt butter in large skillet over medium-high heat.
  2. 2
    Add shallot and onion and cook until soft.
  3. 3
    Add chicken livers, nuts and garlicand continue cooking, stirring constantly, until livers are just firm.
  4. 4
    Stir in wine-fruit mixtue and cook over high heat for 2 minutes.
  5. 5
    Turn into large mixing bowl and blend in remaining ingredients.
  6. 6
    Ahead: Stuffing can be prepared up to 3 days ahead.
  7. 7
    Cover and store in refrigerator, or freeze up to 1 month.
  8. 8
    Thaw completely in refrigerator before using.
  9. 9
    Leftover, cooked stuffing can be frozen.
  10. 10
    Makes enough stuffing for a 12 to 15 pound turkey.

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