The Best Thanksgiving Stuffing I’ve Ever Made! 

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. They really kicked off the “Artisan” food trend!

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!

You’ll Need:

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

Here’s How:

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.

Now, should you stuff the bird is the question!

Happy Holidays

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