Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Butter -crumbled
5 Shallots, chopped 1 c Cooked rice
1 lg Onion, chopped 1 lb Can whole chestnuts, drained
1/4 lb Chicken livers, chopped 1/4 c Honey
1/2 c Pine nuts, toasted 1 Tart apple, cored, chopped
1/4 c Sliver almonds, toasted 1 ts Ground ginger
1 cl Garlic, minced 1 ts Dried basil
1/2 c Dry white wine combined with 1/2 ts Allspice
1/4 c Chopped dried apricots and 1/2 ts Dried thyme
1/4 c Raisins 1/2 ts Dried oregano
1 Herbed Corn Bread (recipe), 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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