Grand marnier apricot stuffing
20 lb turkey
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Apricots, dried & diced |
| 1½ | cup | Grand Marnier |
| Turkey liver & heart | ||
| 1 | cup | Unsalted butter (2 sticks) |
| 2 | cups | Celery, coarsely chopped |
| 1 | large | Yellow onion, chopped |
| 1 | pounds | Pork sausage |
| 1 | pounds | Herb stuffing mix |
| 1 | cup | Almonds, slivered |
| 2 | cups | Chicken stock or broth |
| ½ | teaspoon | Thyme, dried |
| Salt & pepper to taste | ||
Directions
Place the apricots and 1 cup of Grand Marnier in a small sauce pan, heat to boiling. Remove from heat and set aside. Simmer the turkey liver & heart in water to cover in a small sauce pan for 5 minutes; set aside to cool.
Melt ½ cup of the butter in a large skillet over medium heat. Add celery and onion and saute for 10 minutes. Transfer to a large mixing bowl.
Cook the sausage meat (removed from casing or bulk meat) in the same skillet, crumbling with a fork, until no longer pink. Remove from heat and add to the celery/onion mixture.
Add the stuffing mix, apricots and liquid, and almonds. Finely dice the heart and liver, add to the mixture and stir to combine well.
Heat the remaining ½ cup butter and stock in a small sauce pan just unitl the butter melts. Pour over the stuffing mixture and add the remaining ½ cup Grand Marnier, combine well. Season with thyme, salt and pepper to taste.
This is enough to stuff a 20-24 lb turkey.
From the 'Silver Palate Good Times Cookbook' by Julee Rosso & Sheila Lukins.
Typed by Bob 8-{)
Submitted By ROBERT WHITE On 11-09-94