| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Meats | Stuffing, Fruits | 10 | Servings | |
INGREDIENTS
| 8 | c | Corn Bread Stuffing Mix <<Or>>, or Fresh Made Cornbread |
| 1/2 | c | Triple sec, warmed |
| 1 | tb | Unsalted butter |
| 3/4 | c | Pitted Prunes, halved |
| 2 | Garlic cloves, thin sliced | |
| 2/3 | c | Dried apricots, halved |
| 1 | c | Chicken broth |
INSTRUCTIONS
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. NOTES : Bill's Notes: I have substituted a #303 can of Delmonte Fruit cocktail. Drain and reserve syrup. Add chicken broth to measure 1 cup. Recipe by: P.B. Post Thanksgiving Archives Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill Spalding <billspa@icanect.net> on Apr 14, 1997
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