Grand Mariner Apricot and Sausage Stuffing.
This recipe is adapted from The Silver Palate Cookbook. One of the first cookbooks I ever purchased. Co-Authors, Sheila Lukins and Julee Rosso Miller were hot on the gourmet carry-out scene in 1980’s. From that birthed, The Silver Palate Cookbook in 1982. An instant success ! This book helped cement America’s interest in quality cooking and helped acquaint cooks with purchasing much-needed “gourmet” ingredients. Pioneers, if not legends for their Manhattan, food-to-go and gourmet ingredient boutique ! One of my favs!
1 cup diced dried apricots
1 1/2 cups Grand Mariner
1 cup unsalted butter
2 cups coarsely chopped celery
1 large onion, chopped small dice
1 lb bulk pork sausage
1 lb herb stuffing mix
1 cup slivered almonds, toasted
2 cups rich chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon dry sage
Salt & freshly ground black pepper
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, ground sage, salt and pepper to taste.
Bake stuffing in a large buttered casserole at 325’F degrees for 30-35 minutes.
Note: Enough to stuff a 21-24 pound bird with a small extra casserole on the side.