Grand Marinier 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

ROAST TURKEY WITH GRAND MARNIER APRICOT STUFFING



Roast Turkey With Grand Marnier Apricot Stuffing image

Here's another good turkey and dressing recipe. DH loves stuffings and gobbles this one up. I've never really liked using the giblets (I think it's a mind thing, lol), but I am convinced that they really add a lot of flavor.

Provided by lazyme

Categories     Whole Turkey

Time 5h30m

Yield 10-12 serving(s)

Number Of Ingredients 18

21 lbs whole turkey
2 oranges, halved
1 teaspoon dried thyme
salt and pepper, to taste
2 cups butter, room temperature
1 cup dried apricot, diced
1 1/2 cups Grand Marnier
turkey liver, and
turkey heart
1 cup unsalted butter
2 cups celery, coarsely chopped
1 large yellow onion, chopped
1 lb bulk sausage
1 lb stuffing cubes, herbed
1 cup almonds, slivered
2 cups chicken stock
1/2 teaspoon dried thyme
salt and pepper, to taste

Steps:

  • Make the stuffing - directions below.
  • Preheat oven to 450°F
  • Rinse the turkey inside and out and pat dry.
  • Squeeze the juice of the oranges all over the turkey and in the neck and body cavities.
  • Spoon the stuffing loosely into the cavities.
  • Set aside any extra stuffing.
  • Sew up the cavities or close with small trussing skewers.
  • Place the turkey on a roasting rack in a roasting pan.
  • Sprinkle all over with thyme and salt and pepper to taste.
  • Spread the butter all over the turkey.
  • Turn breast side up in the pan and cover the pan with aluminum foil.
  • Place turkey in the oven and reduce heat to 425.
  • Roast for 3 hours.
  • Remove the foil and roast, basting occasionally until the juices run clear when the meaty part of the thigh is pierced with a sharp skewer, about 2 more hours.
  • Bake the leftover stuffing in a baking dish at 325 for 30 minutes.
  • Let turkey stand, covered with foil for 15 minutes before carving.
  • STUFFING:.
  • Place the apricots and 1 cup of Grand Marnier in a small saucepan.
  • Heat to boiling.
  • Remove from the heat and set aside.
  • Simmer the turkey liver and heart in water to cover in a small saucepan for 5 minutes; set aside and cool.
  • 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 mixing bowl.
  • Cook the pork sausage in the same skillet, crumbling with a fork, until it is no longer pink.
  • Remove and add to the celery mixture.
  • Add the stuffing mix, apricots with liquid, and almonds.
  • Finely dice the turkey liver and heart and add to the stuffing mixture, stir to combine.
  • Heat the remaining 1/2 cup butter and the stock in a small saucepan just until the butter melts.
  • Pour over the stuffing mixture and add the remaining 1/2 cup Grand Marnier.
  • Stir well to moisten the stuffing.
  • Season with thyme, salt and pepper to taste.
  • Enough for a 21-24 pound turkey.

Nutrition Facts : Calories 1942.5, Fat 131.5, SaturatedFat 54.5, Cholesterol 655.1, Sodium 1327.3, Carbohydrate 27.7, Fiber 5.1, Sugar 12.8, Protein 156.4

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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