Brandy Apricot Stuffing Recipes

BRANDY APRICOT STUFFING

Steps:

• Heat oven to 350 degrees.
• Lightly oil a 2 quart casserole.
• In a small saucepan; heat brandy and the apricots to boiling, stir well.
• Remove from heat and set pan aside.
• Heat vegetable oil over medium high heat in a large saute pan, add the celery, onion and garlic, saute until lightly brown, about 2 minutes Add the brandy and apricots to the saute pan, cook until half the liquid reduces.
• Remove from heat and cool In a large mixing bowl, combine the brandy/ apricot sauce, stuffing cubes, vegetable or chicken broth, almonds, cranberries, thyme and pepper- taste to adjust seasonings, add whisked egg.
• Toss gently to mix Spoon into oiled casserole dish, cover with lid.
• Bake for 45 minutes or until throughly heated.
• Serve.

PORK RIB ROAST WITH CRANBERRY-APRICOT STUFFING

Steps:

• Warm the cognac and water in a small saucepan, add the cranberries and apricots, and set aside until plump, about 10 minutes. In a small food processor, pulse the fruit and any unabsorbed liquid with the almonds, shallot, butter, fennel seeds, 1/2 teaspoon salt, and pepper, to taste, until the fruit and nuts are coarsely chopped.
• With a boning knife or other long, thin knife, make a cut 3 inches across in the center of one end of the roast. Gently push and work the blade in and straight through the roast to the other end. (If your knife isn¿t long enough, make a cut at either end and work your way to the center, making sure that the cuts meet.) Insert the narrow end of a wooden spoon into the opening to widen it a bit all the way through. Push the stuffing into the loin, working first from 1 end and then the other, filling to the center.
• Preheat the oven to 350 degrees F.
• Pat the loin dry and season all over with salt and pepper. Heat the oil in a large ovenproof skillet over medium-high heat. Add the roast, holding the bones up so that the bottom gets well browned, then turn the roast to brown the meaty side, about 6 minutes total. Transfer the skillet to the oven and roast the pork meat side down for 30 minutes. Turn the roast over so it sits on the bones and roast until an instant-read thermometer inserted into the center of the meat registers 155 degrees F, about 1 hour more. Transfer the roast to a carving board, tent loosely with foil, and let it rest for 10 minutes before carving.
• Whisk the creme fraiche or sour cream with the mustard in a small bowl and season with salt and pepper, to taste. Slice roast between the bones to make individual chops, arrange them on a platter, and serve, passing the mustard sauce.
• Know-How: Roasting meat on the bone keeps meat moist and improves its flavor. Pan-searing before roasting is the way to get a great burnished crust on lean meats that would otherwise dry out if left to brown solely in the oven.

GRAND MARNIER APRICOT STUFFING

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.

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.).