Printable Recipe: Grand Marnier and Apricot Stuffing

Grand Marnier and Apricot Traditional Turkey Stuffing Recipe

This to-die-for sausage stuffing recipe is based on one from Silver Palate. The earthy flavor of the sausage and herbs is wonderful with the rich orange flavor of the Grand Mariner-- a no-fail recipe, it always comes out perfect. This stuffing recipe must come along with a warning: unless your guests really, really like turkey, this stuffing is going to outshine your turkey every time. It's just one of the risks you take with a recipe this good.

Grand Marnier is a little on the pricey side, but is really worth the purchase. Don't want to splash out on an expensive liqueur? The cheap stuff works fine, too.

This sausage stuffing recipe serves 10-12 people, and makes enough to stuff a 20+ pound bird (though it tastes best cooked outside the bird!). Prep time, about 30 minutes. To turn this into a make-ahead stuffing recipe for a big Thanksgiving or Christmas dinner, assemble all the way up to step 7, refrigerate up to one day, then bring to room temperature before baking as directed.

Ingredients:
1 C. dried apricot, chopped
1 1/2 C. Grand Marnier, divided
1 C. unsalted butter, divided
2 C. celery, chopped
1 large yellow onion, chopped
1 lb. bulk pork sausage
1 lb. herb stuffing mix
1 C. slivered almonds
2 C. chicken broth or homemade turkey stock
3/4 tsp. dried thyme
salt, to taste
freshly ground black pepper, to taste

Instructions: 1. In a small, nonreactive saucepan, heat chopped apricots and one cup of the Grand Marnier to a boil. Remove from heat. Reserve for later.

2. In a good-sized skilled, melt a half cup of the butter. Stir in the chopped celery and onion and cook until tender.

3. Dump celery-onion mixture into a large mixing bowl (you'll use this to assemble the rest of the stuffing).

4. Return the skillet to the heat and crumble in the sausage. Saute til cooked through, then add sausage to the bowl containing the onion/celery mixture.

5. To the bowl, add the stuffing mix, sliced almonds, and boiled apricot-Grand Marnier mixture. Stir well.

6. In a saucepan, combine the last half-cup of butter with the chicken or turkey stock. When butter has melted, stir in the remaining Grand Marnier. Pour mixture over stuffing in bowl.

7. Add thyme, along with salt and pepper (taste first-- you may not need to add salt, depending on your stuffing mix and your broth/stock). Stir well to mix.

8. Butter a good-sized baking dish. Pour in your sausage stuffing recipe.

9. Bake at 350 degrees F for 30-35 minutes, til heated through and crisped on edges.