Side Pannel
Herman's Corn Bread Stuffing
Herman's Corn Bread Stuffing
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat, Poultry, Rice
Ingredients List
- 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 ts Ground ginger
- 1 ts Dried basil
- 1/2 ts Allspice
- 1/2 ts Dried thyme
- 1/2 ts Dried oregano
- Salt and fresh ground pepper
Directions
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.
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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