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Herman's Corn Bread Stuffing

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      Title: HERMAN'S CORN BREAD STUFFING
 Categories: Poultry, Fruits/nuts, Meats, Rice
      Yield: 1 Servings
 
    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
 
  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.
 
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