Grand Marnier Apricot Dressing ingredients (13)
Makes enough for one turkey (21- to 24-lbs.)1 cup diced dried apricots
12-ozs (1.5 cups) Grand Marnier (divided use)
Turkey liver and heart
1 cup (2 sticks) unsalted butter
2 cups coarsely chopped celery
1 large yellow onion, chopped
1-lb. bulk pork sausage
1-lb. herb stuffing mix
1 cup slivered almonds
16-ozs (2 cups) chicken stock
1/2 tsp dried thyme
Salt, to taste
Freshly ground black pepper, to taste
Grand Marnier Apricot Dressing directionsMacerate apricots
Place the apricots and 1 cup of the Grand Marnier in a small saucepan; heat to boiling. Remove from the heat and set aside.
In another small saucepan, simmer the turkey liver and heart in water to cover for five (5) minutes; set aside to cool.
Sauté aromatics, then sausage
In a large skillet over Medium heat, melt 1/2 cup of the butter; sauté the celery and onion for ten (10) minutes and then transfer to a large mixing bowl.
Using the same large skillet, cook the pork sausage, crumbling it with a fork until it is no longer pink; remove from heat and add to the celery mixture.
Combine and season
Add the stuffing mix, apricots with liquid and almonds. Finely dice the turkey livers and heart and add to the stuffing mixture; stir to combine.
In a small saucepan, heat the remaining 1/2 cup butter and the stock, 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 the thyme, salt and pepper.
Fill and truss turkey
Spoon the stuffing loosely into the turkey's cavities; close with small trussing skewers or sew up the cavities and bake turkey as directed.
Bake any extra stuffing in a baking dish at 325ºF for thirty (30) minutes.
The Grand Marnier Apricot Dressing recipe is from Julee Rosso and Sheila Lukins, The Silver Palate Good Times Cookbook (New York: Workman Publishing, 1985), 285 - 286.
Thanksgiving Menu 1986
Page Last Updated 30 May 2015