Categories: Poultry, Fruits/nuts, Meats, Rice 
      Yield: 1 servings 
  
    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.