Silver Palate Grand Marnier Apricot Stuffing

Name: Silver Palate Grand Marnier Apricot Stuffing
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 12-14 serving(s)
Ingredients: 1 cup diced dried apricot; 1 1/2 cups Grand Marnier; turkey liver (extremely optional); turkey heart (extremely optional); 1 cup unsalted butter; 2 cups coarsely chopped celery; 1 large onion, chopped; 1 lb bulk pork sausage; 1 lb herb stuffing mix; 1 cup slivered almonds; 2 cups rich chicken broth; 1/2 teaspoon dried thyme; salt & freshly ground black pepper

Submitted by San Marcos Sunshine

"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."

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photo by threeovens

Ready In:: 1hr 5mins
Ingredients:: 13
Serves:: 12-14

ingredients

1 cup diced dried apricot
1 ¹⁄₂ cups Grand Marnier
turkey liver (extremely optional)
turkey heart (extremely optional)
1 cup unsalted butter
2 cups coarsely chopped celery
1 large onion, chopped
1 lb bulk pork sausage
1 lb herb stuffing mix
1 cup slivered almonds
2 cups rich chicken broth
¹⁄₂ teaspoon dried thyme
salt & freshly ground black pepper

directions

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.).

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Reviews

The stuffing came out wonderful and delicious. I used it in a butterflied and rolled turkey breast recipe. I also substituted Triple Sec for the Grand Marnier. I used a day (or two) old Italian bread loaf and seasoned it myself with fresh thyme, parsley, sage, and rosemary. I liked the use of the dried apricots and almonds, nice touch!

LucyS-D
I have been making this for many and it is the very best.

LYDIA D.
We have been making this for the last twenty years. We routinely add a small can of sliced water chestnuts AND 8 oz of sliced baby bella mushrooms. We also use fresh squeezed orange juice in lieu of Grand Marnier or any orange liquor - just our preference. We also use fresh hearty sour dough in lieu of the herb stuffing mix - we cube it up the night before and let it dry out - small one in square cubes. And we use fresh sprigs of thyme.

Jayne H.
Just made this...OMG! The flavors are fantastic. Moist and delicious. I did not add the giblets (ew). This will definitely be on our Thanksgiving table in the years to come.

Susan L.
Made this for Easter dinner (not very traditional, I know), wanted to skip all the other dishes and just fill my plate with this. I have stubbornly clung to my mother's stuffing recipe for my entire adult life, this totally changed my mind. This will be THE turkey stuffing in my home from this point. I used Triple Sec, Grand Marnier is just a little too pricey for anything except drinking-lol. I did not use any internal organs, can't imagine anything would have made this any better. Loved it!!!

askinnycook

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Tweaks

I’ve made (and shared) this recipe every year for Thanksgiving and/or Christmas since a friend shared it with me many years ago. While I’m no recipe purist, I use the recipe proportions as-is with two simple tweaks : 1) I use dried pears instead of apricots. 2) I make the croutons by cubing and dehydrating a loaf of the seasonal Savory Stuffing bread from Great Harvest bakery. This recipe has become a labor of love that I enjoy sharing during the holidays. Thank you for posting and making it easy to find every year. :-)

dibrastad
The stuffing came out wonderful and delicious. I used it in a butterflied and rolled turkey breast recipe. I also substituted Triple Sec for the Grand Marnier. I used a day (or two) old Italian bread loaf and seasoned it myself with fresh thyme, parsley, sage, and rosemary. I liked the use of the dried apricots and almonds, nice touch!

LucyS-D
I've made this recipe for 15 years for all my turkey dinners. It's always wonderful whether cooked in the turkey or on the side. I use Triple Sec instead of the Grand Marnier and I always include the liver and heart. Many in my family don't like them but they don't notice it in this recipe and the extra flavor they add is a big plus.

bdunkeld