This is a rich, candy-like dessert. A small piece goes a long, delicious way. For a more intricate icing, drizzle melted red currant jelly in straight lines over the icing. Pull the point of a knife through the lines to make a pretty design.
Use about 8oz of shortbread cookies and process in a food processor to make crumbs. Make the slices up to three days ahead of time.
Stuffing is a personal thing. I like this recipe from my friend Laird Saunderson because I love fruit stuffing with turkey. If you are more traditional, replace the apples with a pound of crumbled sausage meat, and use chopped fresh sage instead of tarragon.
For the best results, use slightly stale bread. Challah or egg bread makes an excellent stuffing.
Place any extra stuffing in a greased baking dish and bake, covered, for an hour at 375°F.
