Herman's Corn Bread Stuffing
Herman's Corn Bread Stuffing recipe
Yield
14 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 5 | each |
shallots
chopped |
*
|
| 1 | large |
onions
chopped |
|
| ¼ | pound |
chicken livers
chopped |
|
| ½ | cup |
pine nuts
|
|
| ¼ | cup |
almonds
slivered, toasted |
*
|
| 1 | clove |
garlic
minced |
|
| ½ | cup |
white wine
dry combined with |
*
|
| ¼ | cup |
apricots, dried
and |
*
|
| ¼ | cup |
raisins, seedless
|
|
| 1 | each |
cornbread
herbed, crumbled |
* |
| 1 | cup |
rice
cooked |
|
| 1 | pound |
chestnuts
whole, canned, drained |
|
| ¼ | cup |
honey
|
|
| 1 | each |
apples
tart, cored, chopped |
|
| 1 | teaspoon |
ginger
ground |
|
| 1 | teaspoon |
basil
dried |
*
|
| ½ | teaspoon |
allspice
|
|
| ½ | teaspoon |
thyme
dried |
*
|
| ½ | teaspoon |
oregano
dried |
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 5 | each |
shallots
chopped |
*
|
| 1 | large |
onions
chopped |
|
| 113.4 | g |
chicken livers
chopped |
|
| 118 | ml |
pine nuts
|
|
| 59 | ml |
almonds
slivered, toasted |
*
|
| 1 | clove |
garlic
minced |
|
| 118 | ml |
white wine
dry combined with |
*
|
| 59 | ml |
apricots, dried
and |
*
|
| 59 | ml |
raisins, seedless
|
|
| 1 | each |
cornbread
herbed, crumbled |
* |
| 237 | ml |
rice
cooked |
|
| 453.6 | g |
chestnuts
whole, canned, drained |
|
| 59 | ml |
honey
|
|
| 1 | each |
apples
tart, cored, chopped |
|
| 5 | ml |
ginger
ground |
|
| 5 | ml |
basil
dried |
*
|
| 2.5 | ml |
allspice
|
|
| 2.5 | ml |
thyme
dried |
*
|
| 2.5 | ml |
oregano
dried |
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
Directions
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.
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 to 15 pound turkey.
