Ingredients
- 5 shallots
- 1 onion
- 1 herbed corn bread
- 120 ml dry wine combined with (white)
- 110 gr butter
- 70 gr pine nuts
- 65 gr chicken livers
- 65 gr apricots (chopped dried)
- 40 gr raisins
- 32 gr sliver almonds
- some garlic
,
-crumbled 1 c Cooked rice 1 lb Can whole chestnuts, drained quarter c Honey 1 Tart apple, cored, chopped 1 ts Ground ginger 1 ts Dried basil half ts Allspice half ts Dried thyme half 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.
