Silver Palate Grand Marnier Apricot Stuffing Recipes

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SILVER PALATE GRAND MARNIER APRICOT STUFFING



Silver Palate Grand Marnier Apricot Stuffing image

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.

Provided by San Marcos Sunshine

Categories     < 4 Hours

Time 1h5m

Yield 12-14 serving(s)

Number Of Ingredients 13

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

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.).

Nutrition Facts : Calories 495.5, Fat 29.6, SaturatedFat 13.5, Cholesterol 76.6, Sodium 879.3, Carbohydrate 39.7, Fiber 3.6, Sugar 10.4, Protein 18.6

SILVER PALATE GRAND MARNIER APRICOT STUFFING



SILVER PALATE GRAND MARNIER APRICOT STUFFING image

Categories     Fruit     Thanksgiving     Stuffing/Dressing     Sausage     Thyme

Number Of Ingredients 13

1 cup diced dried apricots
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 onions, 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

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.

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