Silver Palate Grand Marnier Apricot Stuffing |
|
 |
Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 14 |
|
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. Ingredients:
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 |
Directions:
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 1/2 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.
8. Note: I usually make just 1/2 recipe. The Grand Marnier is expensive. If not in your budget, you might substitute another orange flavored liqueur (even Southern Comfort works.).
|
|