Grand Marnier Apricot Stuffing Recipe
Yield: 20 lb turkeyRecipe by luhu.jp
Ingredients:
1 cup: Apricots, dried & diced
1 lbs: Pork sausage,
1 1/2 cup: Grand Marnier,
1 lbs: Herb stuffing mix,
Turkey liver & heart,
1 cup: Almonds, slivered
1 cup: Unsalted butter, 2 sticks
2 cup: Chicken stock or broth,
2 cup: Celery, coarsely chopped
1/2 t: Thyme, dried
1 large: Yellow onion, chopped
Salt & pepper to taste,
Directions:
Place the apricots and 1 cup of Grand Marnier in a small sauce pan,
heat to boiling. Remove from heat and set aside. Simmer the turkey
liver & heart in water to cover in a small sauce pan for 5 minutes;
set aside to cool.
Melt 1/2 cup of the butter in a large skillet over medium heat. Add
celery and onion and saute for 10 minutes. Transfer to a large mixing
bowl.
Cook the sausage meat (removed from casing or bulk meat) in the same
skillet, crumbling with a fork, until no longer pink. Remove from
heat and add to the celery/onion mixture.
Add the stuffing mix, apricots and liquid, and almonds. Finely dice
the heart and liver, add to the mixture and stir to combine well.
Heat the remaining 1/2 cup butter and stock in a small sauce pan just
unitl the butter melts. Pour over the stuffing mixture and add the
remaining 1/2 cup Grand Marnier, combine well. Season with thyme,
salt and pepper to taste.
This is enough to stuff a 20-24 lb turkey.
From the Silver Palate Good Times Cookbook by Julee Rosso & Sheila
Lukins.
Typed by Bob 8-{)
Submitted By ROBERT WHITE On 11-09-94
Source from luhu.jp
heat to boiling. Remove from heat and set aside. Simmer the turkey
liver & heart in water to cover in a small sauce pan for 5 minutes;
set aside to cool.
Melt 1/2 cup of the butter in a large skillet over medium heat. Add
celery and onion and saute for 10 minutes. Transfer to a large mixing
bowl.
Cook the sausage meat (removed from casing or bulk meat) in the same
skillet, crumbling with a fork, until no longer pink. Remove from
heat and add to the celery/onion mixture.
Add the stuffing mix, apricots and liquid, and almonds. Finely dice
the heart and liver, add to the mixture and stir to combine well.
Heat the remaining 1/2 cup butter and stock in a small sauce pan just
unitl the butter melts. Pour over the stuffing mixture and add the
remaining 1/2 cup Grand Marnier, combine well. Season with thyme,
salt and pepper to taste.
This is enough to stuff a 20-24 lb turkey.
From the Silver Palate Good Times Cookbook by Julee Rosso & Sheila
Lukins.
Typed by Bob 8-{)
Submitted By ROBERT WHITE On 11-09-94
Source from luhu.jp