- : - G. Granaroli XBRG76A
- : - MM:MK VMXV03A
2 : c Water
1 : c Pitted prunes
1 : c Dried appricots
2 : md Red pears, cored and sliced
1/4 : c Sugar
1 : c Amaretto
1 : ts Shredded lemon peel
1/2 : c Butter
2 : tb Molasses
2 : Eggs
1 : c Almonds, ground toasted
1/2 : ts Lemon rind; grated
1 : ts Almond extract
1/2 : c Amaretto liqueur
2 : c Pastry flour, whole wheat
1 : Sponge Cake
1/2 : c Hazelnuts
1/4 : c Amaretto
1/4 : c Light rum
1 : /3 c Whipping cream
1/3 : c Powdered sugar
1/3 : c Almonds; blanched,
- : - chopped, toasted
1 : oz Unsweetened chocolate;
- : - grated
1 : cn Condensed milk; sweetened
1 : /2 c Whipping cream
1 : c Amarreto
2/3 : c Vodka
1 : ts Vanilla extract
2 : tb Almond extract
0: Roast turkey at 325 degrees for 3 1/2 to 4 1/2 hours to internal temperature of 180 degrees, adding 1 gallon of water to pan to encourage broth
1: Remove turkey and set aside, straining all broth and reserving
2: Saute onion and celery in the butter and add to cornbread, white bread, sage, eggs, salt and pepper
3: Pour broth over the mixture until it is no longer dry but holds when pressed together
4: Pour into greased 9x13 inch baking pan and bake at 350 degrees for 45 minutes
5: Serves 12-16
6: Recipe by: Green Pastures Restaurant Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sherry Zeiss <zeiss@eden
7: com> on Nov 20, 1997