Grand Marnier Apricot Stuffing Recipes

Steps:

• Place apricots and 1 cup Grand Marnier in a small saucepan, and heat to boiling.
• Remove from the heat and set aside.
• Heat chicken broth to boiling.
• Add celery and onion.
• Simmer 20 minutes or until tender.
• Cook the sausage in the microwave oven and chop fine.
• In a large mixing bowl, combine stuffing mix, apricots with liquid, sausage, slivered apples, onion, celery and broth.
• Stir to combine.
• Add remaining Grand Marnier.
• Stir well to moisten stuffing.
• Season with thyme and pepper to taste.
• Makes enough for 21-24 pound turkey.

Steps:

• Place the apricots and 1 cup of the Grand Marnier in a small saucepan. Heat to boiling. Remove from heat and set aside. (If you simply must, simmer the giblets in a small saucepan covered with water for 5 minutes. When cool, remove and finely dice, discarding the liquid.).
• Melt ½ 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 it's no longer pink. Remove from heat and add to the celery & onion mixture.
• Add the stuffing mix, apricots with the liquid, the almonds (and the optional giblets.) 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, you'll have enough to stuff a 21-24 pound bird with a small extra casserole on the side.
• Note: I usually make just ½ recipe. The Grand Marnier is expensive. If not in your budget, you might substitute another orange flavored liqueur (even Southern Comfort works.).

Steps:

• 1. Place the apricots and 1 cup of the Grand Marnier in a small saucepan. Heat to boiling. Remove from heat and set aside. (If you simply must, simmer the giblets in a small saucepan covered with water for 5 minutes. When cool, remove and finely dice, discarding the liquid.). 2. Melt ½ 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. 3. In the same skillet, cook the sausage, crumbling it with a fork, until it's no longer pink. Remove from heat and add to the celery & onion mixture. 4. Add the stuffing mix, apricots with the liquid, the almonds (and the optional giblets.) Stir to combine. 5. 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. 6. Bake stuffing in a large buttered casserole at 325 degrees for 30-35 minutes. 7. If you insist, you'll have enough to stuff a 21-24 pound bird with a small extra casserole on the side.

Steps:

• Make the stuffing - directions below.
• Preheat oven to 450°F
• Rinse the turkey inside and out and pat dry.
• Squeeze the juice of the oranges all over the turkey and in the neck and body cavities.
• Spoon the stuffing loosely into the cavities.
• Set aside any extra stuffing.
• Sew up the cavities or close with small trussing skewers.
• Place the turkey on a roasting rack in a roasting pan.
• Sprinkle all over with thyme and salt and pepper to taste.
• Spread the butter all over the turkey.
• Turn breast side up in the pan and cover the pan with aluminum foil.
• Place turkey in the oven and reduce heat to 425.
• Roast for 3 hours.
• Remove the foil and roast, basting occasionally until the juices run clear when the meaty part of the thigh is pierced with a sharp skewer, about 2 more hours.
• Bake the leftover stuffing in a baking dish at 325 for 30 minutes.
• Let turkey stand, covered with foil for 15 minutes before carving.
• STUFFING:.
• Place the apricots and 1 cup of Grand Marnier in a small saucepan.
• Heat to boiling.
• Remove from the heat and set aside.
• Simmer the turkey liver and heart in water to cover in a small saucepan for 5 minutes; set aside and cool.
• Melt 1/2 cup of butter in a large skillet over medium heat.
• Add the celery and onion and saute for 10 minutes.
• Transfer to a large mixing bowl.
• Cook the pork sausage in the same skillet, crumbling with a fork, until it is no longer pink.
• Remove and add to the celery mixture.
• Add the stuffing mix, apricots with liquid, and almonds.
• Finely dice the turkey liver and heart and add to the stuffing mixture, stir to combine.
• Heat the remaining 1/2 cup butter and the stock in a small saucepan just until the butter melts.
• Pour over the stuffing mixture and add the remaining 1/2 cup Grand Marnier.
• Stir well to moisten the stuffing.
• Season with thyme, salt and pepper to taste.
• Enough for a 21-24 pound turkey.

Steps:

• Preheat oven to 350 degrees.
• Toss bread with thyme, salt, pepper and half of the oil.
• Spread on baking sheet and bake until golden, 15 to 20 minutes; place in a bowl.
• Bring the apricots and the Grand Marnier liqueur just to a boil in a small saucepan; remove from heat and reserve.
• Meanwhile, brown the sausage in a skillet, breaking up clumps.
• Transfer to the bread bowl with a slotted spoon.
• Place the remaining oil and butter in a pot and wilt the onions, celery, garlic and sage over low heat for 10 minutes, stirring.
• Add mixture to bread along with the apples, cherries, apricots and Grand Marnier.
• Toss well.
• Drizzle the chicken broth over all to moisten as desired; adjusting the seasonings.
• For stuffing, cool completely then stuff the turkey.
• For dressing, bake for 45 minutes covered with foil.
• Remove foil and continue to bake for an additional 15 minutes.