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| 8 Tasse | Corn Bread Stuffing Mix <<Or>>, or Fresh Made Cornbread |
| 1/2 Tasse | Triple sec, warmed |
| 1 Esslöffel | butter unsalted |
| 3/4 Tasse | Pitted Prunes, halved |
| 2 | Garlic cloves, thin sliced |
| 2/3 Tasse | Dried apricots, halved |
| 1 Tasse | chicken broth |
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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 9x13" greased baking dish.
Bake, covered, in preheated 350~ oven for 35-40 minutes. Uncover last 10 minutes of baking for a crispy top.
cocktail. Drain and reserve syrup. Add chicken broth to measure 1 cup.
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