Herman's Corn Bread Stuffing

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.