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| Herman's Corn Bread Stuffing Recipe |
Category: Rice / Meats
Rating:
N/A
Servings: 1
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Ingredients
1/2 cup butter
5 shallots, chopped
1 large onion, chopped
1/4 lb chicken livers, chopped
1/2 cup pine nuts, toasted
1/4 cup sliver almonds, toasted
1 centiliter garlic, minced
1/2 cup dry white wine combined with
1/4 cup chopped dried apricots and
1/4 cup raisins
1 herbed corn bread (recipe), crumble; d
1 cup cooked rice
1 lb can whole chestnuts, drained
1/4 cup honey
1 tart apple, cored, chopped
1 teaspoon ground ginger
1 teaspoon dried basil
1/2 teaspoon allspice
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 salt and fresh ground pepper
Cooking 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.
meats,poultry,rice,fruits/nuts
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