Grand Marnier® liqueur lends an orange flavor to this stuffing with apricots and apples which may be cooked inside or outside the bird. In fact, you can make this stuffing as a side dish in place of potatoes or rice to serve with just about any beef, pork, poultry, or even seafood entree.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients:
- 1-1/2 cups Grand Marnier® or other orange liqueur, divided use
- 1 cup dried apricots, diced
- 4 cups chicken broth
- 3 large ribs of celery, diced
- 1 yellow onion, diced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground sage
- 1 pound turkey or pork bulk sausage
- 1 cup coarsely-chopped apple
- 16 ounces coarse bread crumbs (may use stuffing mix)
- Salt and freshly ground black pepper
Preparation:
Heat 1 cup of Grand Marnier® until small bubbles form around the edge. Pour over the apricots and let steep to plump. Set aside.
Bring chicken broth to the boil in a medium saucepan. Add celery, onions, thyme, and sage. Simmer for 5 minutes until vegetables soften a bit but not to the mushy point. Set aside.
Saute sausage in a skillet until cooked through, stirring often to break it up into chunks. Drain off any excess oil.
Place bread crumbs or stuffing mix in a large bowl. Add apricots with Grand Marnier®, onion and celery in chicken broth, sausage, apples, and remaining Grand Marnier®. Toss gently to combine thoroughly. Season with salt and pepper to taste.
To bake stuffing separately, pour into a casserole dish and bake at 375 F for 30 minutes to brown the top.
If you use the stuffing inside poultry, be sure the stuffing has come to room temperature before stuffing the bird cavities and roast immediately.
Yield: 6 to 8 servings
Bring chicken broth to the boil in a medium saucepan. Add celery, onions, thyme, and sage. Simmer for 5 minutes until vegetables soften a bit but not to the mushy point. Set aside.
Saute sausage in a skillet until cooked through, stirring often to break it up into chunks. Drain off any excess oil.
Place bread crumbs or stuffing mix in a large bowl. Add apricots with Grand Marnier®, onion and celery in chicken broth, sausage, apples, and remaining Grand Marnier®. Toss gently to combine thoroughly. Season with salt and pepper to taste.
To bake stuffing separately, pour into a casserole dish and bake at 375 F for 30 minutes to brown the top.
If you use the stuffing inside poultry, be sure the stuffing has come to room temperature before stuffing the bird cavities and roast immediately.
Yield: 6 to 8 servings
