Best 2 Silver Palate Grand Marnier Apricot Stuffing Recipes

SILVER PALATE GRAND MARNIER APRICOT STUFFING

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.).

SILVER PALATE GRAND MARNIER APRICOT STUFFING

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.