| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Stuffing, Turkey |
10 |
Cups |
INGREDIENTS
| 8 |
c |
Corn bread stuffing mix; OR your favorite fresh made cornbread |
| 3/4 |
c |
Pitted prunes; halved |
| 2/3 |
c |
Dried apricots; halved |
| 1/2 |
c |
Triple sec; warmed |
| 1 |
tb |
Unsalted butter |
| 1 |
lg |
Onion; finely chopped |
| 2 |
|
Garlic cloves; thin sliced |
| 1 |
c |
Chicken broth |
INSTRUCTIONS
BILLS20086
If making your own cornbread, prepare according to your recipe. Cool in pan
on rack to room temperature. Cut into 1" cubes. Place on baking sheet and
bake in preheated 350~ oven for 12 minutes to dry.
Combine prunes and apricots in a bowl. Add warmed triple sec. Heat butter
in a large skillet over low heat. Add onion and garlic; saute 12 minutes or
until very soft. Transfer to a very large bowl. Add corn bread cubes,
chicken broth and fruits along with triple sec. Stuff turkey according to
directions on turkey. Can also be made in a 9x13" greased baking dish.
Bake, covered, in preheated 350~ oven for 35-40 minutes. Uncover last 10
minutes of baking for a crispy top.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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