Silver Palate Grand Marnier Apricot Stuffing
I realize this is un-american, but i could run for president of turkey haters anonymous. there's no butterball on my menu, but this recipe from silver palate is an annual tradition--the best un-stuffed stuffing ever! it goes along with the sp recipe for “thanksgiving potatoes” already on zaar in many versions - potatoes mashed with butter, cream cheese & sour cream. with these two things on your plate, who needs the bird? tha’ers unite. i know you’re out there.
Steps
Place the apricots and 1 cup of the grand marnier in a small saucepan.
Heat to boiling.
Remove from heat and set aside.
Melt cup of butter in a large skillet over medium heat.
Add the celery and onion and saute for 10 minutes.
Transfer to a large bowl.
In the same skillet , cook the sausage , crumbling it with a fork , until its no longer pink.
Remove from heat and add to the celery & onion mixture.
Add the stuffing mix , apricots with the liquid , the almonds stir to combine.
Heat the remaining 1 / 2 cup butter and chicken stock just until the butter melts.
Pour over the stuffing mixture and add the remaining 1 / 2 cup of grand marnier.
Stir well to moisten the stuffing , adding the thyme , salt and pepper to taste.
Bake stuffing in a large buttered casserole at 325 degrees for 30-35 minutes.
If you insist , youll have enough to stuff a 21-24 pound bird with a small extra casserole on the side.
The grand marnier is expensive.
If not in your budget , you might substitu.
Ingredients
dried apricot, grand marnier, turkey liver, turkey heart, unsalted butter, celery, onion, bulk pork sausage, herb stuffing mix, slivered almonds, rich chicken broth, dried thyme, salt & freshly ground black pepper