Wheatberry Stuffing With Apricots Recipes

SILVER PALATE GRAND MARNIER APRICOT STUFFING

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.).

GRAND MARNIER APRICOT STUFFING

Steps:

• Place apricots and 1 cup Grand Marnier in a small saucepan, and heat to boiling.
• Remove from the heat and set aside.
• Heat chicken broth to boiling.
• Add celery and onion.
• Simmer 20 minutes or until tender.
• Cook the sausage in the microwave oven and chop fine.
• In a large mixing bowl, combine stuffing mix, apricots with liquid, sausage, slivered apples, onion, celery and broth.
• Stir to combine.
• Add remaining Grand Marnier.
• Stir well to moisten stuffing.
• Season with thyme and pepper to taste.
• Makes enough for 21-24 pound turkey.

BRANDY APRICOT STUFFING

Steps:

• Heat oven to 350 degrees.
• Lightly oil a 2 quart casserole.
• In a small saucepan; heat brandy and the apricots to boiling, stir well.
• Remove from heat and set pan aside.
• Heat vegetable oil over medium high heat in a large saute pan, add the celery, onion and garlic, saute until lightly brown, about 2 minutes Add the brandy and apricots to the saute pan, cook until half the liquid reduces.
• Remove from heat and cool In a large mixing bowl, combine the brandy/ apricot sauce, stuffing cubes, vegetable or chicken broth, almonds, cranberries, thyme and pepper- taste to adjust seasonings, add whisked egg.
• Toss gently to mix Spoon into oiled casserole dish, cover with lid.
• Bake for 45 minutes or until throughly heated.
• Serve.