Herman's Corn Bread Stuffing

• 1/2 cup butter
• 5 each shallots chopped
• 1 large onions 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 cornbread herbed, crumbled
• 1 cup rice cooked
• 1 pound chestnuts whole, canned, drained
• 1/4 cup honey
• 1 each apples 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

1. Melt butter in large skillet over medium-high heat.
2. Add shallot and onion and cook until soft.
3. Add chicken livers, nuts and garlicand continue cooking, stirring constantly, until livers are just firm.
4. Stir in wine-fruit mixtue and cook over high heat for 2 minutes.
5. Turn into large mixing bowl and blend in remaining ingredients.
6. Ahead: Stuffing can be prepared up to 3 days ahead.
7. Cover and store in refrigerator, or freeze up to 1 month.
8. Thaw completely in refrigerator before using.
9. Leftover, cooked stuffing can be frozen.
10. Makes enough stuffing for a 12 to 15 pound turkey.

butter, shallots, onions, chicken, pine nuts, almonds slivered, garlic, white wine, raisins, cornbread herbed, rice cooked, chestnuts, honey, apples, ginger ground, basil, allspice, thyme, oregano, salt

Taken from recipeland.com/recipe/v/hermans-corn-bread-stuffing-36346 (may not work)