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. NOTES : Bills Notes: I have substituted a #303 can of Delmonte Fruit cocktail. Drain and reserve syrup. Add chicken broth to measure 1 cup. Recipe by: P.B. Post Thanksgiving Archives Posted to T.nt (sdm-marked) - Prodigys Recipe Exchange Newsletter by Bill Spalding
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|Serving Size: 1 Serving (154g)|
|Recipe Makes: 10|
|Calories from Fat: 97 (20%)|
|Amt Per Serving||% DV|
|Total Fat 10.8g||14 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 18.3mg||6 %|
|Sodium 1244.7mg||43 %|
|Potassium 390.5mg||10 %|
|Total Carbohydrate 82.7g||24 %|
|Dietary Fiber 14.4g||58 %|
|Sugars, other 68.3g|
|Protein 9.8g||14 %|
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Calories per serving: 489
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