| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits, Grains |
|
Poultry, Fruits/nuts, Meats, Rice |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 5 |
|
Shallots, chopped |
| 1 |
lg |
Onion, chopped |
| 1/4 |
lb |
Chicken livers, chopped |
| 1/2 |
c |
Pine nuts, toasted |
| 1/4 |
c |
Sliver almonds, toasted |
| 1 |
cl |
Garlic, minced |
| 1/2 |
c |
Dry white wine combined with |
| 1/4 |
c |
Chopped dried apricots and |
| 1/4 |
c |
Raisins |
| 1 |
|
Herbed Corn Bread (recipe), crumbled |
| 1 |
c |
Cooked rice |
| 1 |
lb |
Can whole chestnuts, drained |
| 1/4 |
c |
Honey |
| 1 |
|
Tart apple, cored, chopped |
| 1 |
ts |
Ground ginger |
| 1 |
ts |
Dried basil |
| 1/2 |
ts |
Allspice |
| 1/2 |
ts |
Dried thyme |
| 1/2 |
ts |
Dried oregano |
|
|
Salt and fresh ground pepper |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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