Apricot Sausage and Grand Marnier Stuffing
A more sophisticated stuffing, not just for the holidays. Works great for stuffed chicken breasts and porkchops.
- Total Time: 1 hour 10 minutes
Ingredients
Units
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- 1 cup diced dried apricot
- 1 1/2 cups Grand Marnier
- 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 and fresh ground pepper - to taste
Instructions
- Place the apricots and 1 cup of the Grand Marnier in a small saucepan. Heat to boiling. Remove from heat and set aside.
- 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. 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.
- Prep Time: 10
- Cook Time: 1 hour
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