GRAND MARINIER APRICOT STUFFING

Steps:

• 1) Place apricots and 1 cup grand marinier in a small saucepan. heat to boiling. Remove from heat and set aside. 2) Melt 1/2 cup butter in large skillet over med. heat. Add celery and onion and saute for 10 min. Transfer to a large mixing bowl. 3) Cook the pork sausage in the same skillet, crumbling with a fork, until no longer pink. remove from heat and add to celery mixture. 4) Add the stuffing mix, apricots with liquid, and almonds. Stir to combine 5) 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 marinier. stir well to moisten stuffing. Season with salt and pepper. - I put this in the oven in its own dish covered with foil until heated and remove the foil once heated to toast the top - 325 degrees until heated