BILLS20086
8 c Corn bread stuffing mix; OR 1/2 c Triple sec; warmed
– your favorite fresh made 1 tb Unsalted butter
– cornbread 1 lg Onion; finely chopped
3/4 c Pitted prunes; halved 2 Garlic cloves; thin sliced
2/3 c Dried apricots; halved 1 c Chicken broth
If making your own cornbread, prepare according to your recipe. Cool
in pan on rack to room temperature. Cut into 1″ cubes. Place on
baking sheet and bake in preheated 350~ oven for 12 minutes to dry.
Combine prunes and apricots in a bowl. Add warmed triple sec. Heat
butter in a large skillet over low heat. Add onion and garlic; saute
12 minutes or until very soft. Transfer to a very large bowl. Add
corn bread cubes, chicken broth and fruits along with triple sec.
Stuff turkey according to directions on turkey. Can also be made in a
9×13″ greased baking dish. Bake, covered, in preheated 350~ oven for
35-40 minutes. Uncover last 10 minutes of baking for a crispy top.
Yields
10 cups
