Ingredients

• 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

1. Place the apricots and 1 cup of the Grand Marnier in a small saucepan. Heat to boiling. Remove from heat and set aside.

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. 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.