Grand Marnier Apricot Stuffing Recipe

(Great. Expensive.) You will LOVE it!

1 C Diced Dried Apricots
1 C Grand Marnier
1 C Butter (2 cubes) (split in half)
2 C Chopped Celery
1 Lg. Chopped Yellow Onion
1# Herb Stuffing Mix (1 box?)
2 C Chicken Stock (bullion)
1/2 t Dried Thyme (optional,herb stuffing mix has it)
1# Pork Sausage
Salt & Pepper
A cup or so Chopped Mushrooms.
◼ Heat 1/2 C Grand Marnier and 1 Cup Apricots to boiling, then set aside.
◼ Melt 1/2 C of Butter (1 cube) in large skillet
◼ Saute celery, onion and mushrooms, 5-10 minutes.
◼ Transfer to mixing bowl.
◼ Cook sausage til no longer pink,
◼ Add sausage, Apricots and liquid, herb mix and stuffing to the mixing bowl,
◼ Stir to combine.

◼ Heat remaining 1/2 C of butter and stock in small sauce pan til butter melts.
◼ Pour over the stuffing mix, and add the remaining 1/2 Cup Grand Marnier
◼ Stir again. Season with thyme, salt and pepper to taste. (shouldn't need it)

Cook 30 minutes at 375 degrees

Enough for a 21-24# Turkey, but I always make it as a dressing as opposed to stuffing.
Makes 1 big rectangle size or 2 full quiche/pie size pans. Don’t need to grease pans.
Don’t need to cover while cooking...in fact you want the top to crisp a bit.
Reheats easily.
(If you can't find Grand Marnier, use Cointreau® or any other orange-flavored liqueur as a substitute. No alcohol? Use Orange Juice concentrate.)
Other Grand Marnier recipes
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At our house we call this C&D's Apricot Grand Marnier Stuffing, and it has become a permanent part of our holiday menu. This Christmas (08) D tells me that she first found it in the Silver Palate Cookbook. We've both now made vegetarian versions... either by leaving out the sausage or by substituting a vegetarian 'meat.'