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Herman's Corn Bread Stuffing

Yields:	14-16 servings
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	Preparation	10 minutes
	Cooking	15 minutes
	Ready In	25 minutes

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Ingredients

1/2	cup	butter
5	each	shallots	chopped
1	large	onion	chopped
1/4	pound	chicken livers	chopped
1/2	cup	pine nuts
1/4	cup	almonds	slivered, toasted
1	clove	garlic	minced
1/2	cup	white wine	dry combined with
1/4	cup	apricots, dried	and
1/4	cup	raisins, seedless
1	each	corn bread	herbed, crumbled
1	cup	rice	cooked
1	pound	chestnuts	whole, canned, drained
1/4	cup	honey
1	each	apple	tart, cored, chopped
1	teaspoon	ginger	ground
1	teaspoon	basil	dried
1/2	teaspoon	allspice
1/2	teaspoon	thyme	dried
1/2	teaspoon	oregano	dried
1	x	salt and black pepper	freshly ground

Directions

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.

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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