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.