Search
by Ingredient

Herman's Corn Bread Stuffing

StarStarStarStarEmpty star

Submitted by lizette

Cornbread stuffing layers crumbled herbed cornbread with chicken livers, chestnuts, dried apricots, raisins, pine nuts, almonds, and apple. Rich and complex Thanksgiving showstopper.

YIELD

14 servings

PREP

10 min

COOK

15 min

READY

25 min

This is the kind of stuffing that retires the boxed-mix version forever. Crumbled herbed cornbread is the base, but the stuffing builds out into something closer to a Moroccan tagine: chicken livers, chestnuts, dried apricots, raisins, pine nuts, slivered almonds, tart apple, and a warm-spice cabinet of ginger, allspice, thyme, oregano, and basil.

The chicken livers are the secret weapon. Cooked just until firm, they break down into the stuffing and contribute a deep, almost gamey richness that vanishes into the background while making everything taste more savory. Don’t skip them even if you swore off liver.

The wine-soaked dried fruit move is pure technique. Apricots and raisins drink up the white wine and turn plump and boozy, with their flavor distributed evenly into every bite rather than concentrated in a few sweet pockets.

Make this up to three days ahead. The flavors actually merge and improve in the fridge before the stuffing ever sees the inside of a turkey or a baking dish.

Pro Tips

  • Use a sturdy, day-old herbed cornbread. Fresh crumbs turn to mush; stale ones hold their structure.
  • Toast the pine nuts and almonds well. Pale nuts here mean missed flavor.
  • Bake separately in a casserole at 350°F (175°C) for 30 minutes if you don’t want to stuff the bird. Safer and crispier on top.
  • Drizzle a bit of melted butter or pan drippings over the top before baking for a golden crust.

Variations

  • Sub dried cranberries or chopped figs for some of the raisins for a different sweet edge.
  • Swap pine nuts for chopped pecans or walnuts for a more traditional Southern feel.
  • Skip the chicken livers and double the chestnuts for a vegetarian version (use vegetable stock to moisten if needed).

Ingredients

½ 118
CUP ML BUTTER
5 5
EACH EACH SHALLOT
chopped *
1 1
LARGE LARGE ONION
chopped
¼ 113.4
POUND G CHICKEN LIVER
chopped
½ 118
CUP ML PINE NUTS
¼ 59
CUP ML ALMONDS
slivered, toasted *
1 1
CLOVE CLOVE GARLIC
minced
½ 118
CUP ML WHITE WINE
dry combined with *
¼ 59
CUP ML APRICOTS, DRIED
and *
¼ 59
1 1
EACH EACH CORNBREAD
herbed, crumbled *
1 237
CUP ML RICE
cooked
1 453.6
POUND G CHESTNUT
whole, canned, drained
¼ 59
CUP ML HONEY
1 1
EACH APPLE
tart, cored, chopped
1 5
TEASPOON ML GINGER
ground
1 5
TEASPOON ML BASIL
dried *
½ 2.5
TEASPOON ML ALLSPICE
½ 2.5
TEASPOON ML THYME
dried *
½ 2.5
TEASPOON ML OREGANO
dried
1
X SALT AND BLACK PEPPER
freshly ground, to taste *

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 to 15 pound turkey.

* not incl. in nutrient facts Arrow up button

Comments


anonymous United States

Spectacular - best ever

 

 

Nutrition Facts

Serving Size 334g (11.8 oz)
Amount per Serving
Calories 723 46% from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 16g 81%
Trans Fat 0g
Cholesterol 221mg 74%
Sodium 206mg 9%
Total Carbohydrate 29g 29%
Dietary Fiber 6g 22%
Sugars g
Protein 31g
Vitamin A 99% Vitamin C 14%
Calcium 5% Iron 36%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

Email this recipe