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

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