Best Grand Marnier Apricot Stuffing Recipes

ROAST TURKEY WITH GRAND MARNIER APRICOT STUFFING

Steps:

• Make the stuffing - directions below.
• Preheat oven to 450°F
• Rinse the turkey inside and out and pat dry.
• Squeeze the juice of the oranges all over the turkey and in the neck and body cavities.
• Spoon the stuffing loosely into the cavities.
• Set aside any extra stuffing.
• Sew up the cavities or close with small trussing skewers.
• Place the turkey on a roasting rack in a roasting pan.
• Sprinkle all over with thyme and salt and pepper to taste.
• Spread the butter all over the turkey.
• Turn breast side up in the pan and cover the pan with aluminum foil.
• Place turkey in the oven and reduce heat to 425.
• Roast for 3 hours.
• Remove the foil and roast, basting occasionally until the juices run clear when the meaty part of the thigh is pierced with a sharp skewer, about 2 more hours.
• Bake the leftover stuffing in a baking dish at 325 for 30 minutes.
• Let turkey stand, covered with foil for 15 minutes before carving.
• STUFFING:.
• Place the apricots and 1 cup of Grand Marnier in a small saucepan.
• Heat to boiling.
• Remove from the heat and set aside.
• Simmer the turkey liver and heart in water to cover in a small saucepan for 5 minutes; set aside and cool.
• Melt 1/2 cup of butter in a large skillet over medium heat.
• Add the celery and onion and saute for 10 minutes.
• Transfer to a large mixing bowl.
• Cook the pork sausage in the same skillet, crumbling with a fork, until it is no longer pink.
• Remove and add to the celery mixture.
• Add the stuffing mix, apricots with liquid, and almonds.
• Finely dice the turkey liver and heart and add to the stuffing mixture, stir to combine.
• Heat the remaining 1/2 cup butter and the stock in a small saucepan 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 thyme, salt and pepper to taste.
• Enough for a 21-24 pound turkey.

SILVER PALATE GRAND MARNIER APRICOT STUFFING

Steps:

• Place the apricots and 1 cup of the Grand Marnier in a small saucepan. Heat to boiling. Remove from heat and set aside. (If you simply must, simmer the giblets in a small saucepan covered with water for 5 minutes. When cool, remove and finely dice, discarding the liquid.).
• 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 (and the optional giblets.) 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.
• If you insist, you'll have enough to stuff a 21-24 pound bird with a small extra casserole on the side.
• Note: I usually make just ½ recipe. The Grand Marnier is expensive. If not in your budget, you might substitute another orange flavored liqueur (even Southern Comfort works.).

SILVER PALATE GRAND MARNIER APRICOT STUFFING

Steps:

• 1. Place the apricots and 1 cup of the Grand Marnier in a small saucepan. Heat to boiling. Remove from heat and set aside. (If you simply must, simmer the giblets in a small saucepan covered with water for 5 minutes. When cool, remove and finely dice, discarding the liquid.). 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 (and the optional giblets.) 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. 7. If you insist, you'll have enough to stuff a 21-24 pound bird with a small extra casserole on the side.

GRAND MARNIER APRICOT STUFFING

Steps:

• Place apricots and 1 cup Grand Marnier in a small saucepan, and heat to boiling.
• Remove from the heat and set aside.
• Heat chicken broth to boiling.
• Add celery and onion.
• Simmer 20 minutes or until tender.
• Cook the sausage in the microwave oven and chop fine.
• In a large mixing bowl, combine stuffing mix, apricots with liquid, sausage, slivered apples, onion, celery and broth.
• Stir to combine.
• Add remaining Grand Marnier.
• Stir well to moisten stuffing.
• Season with thyme and pepper to taste.
• Makes enough for 21-24 pound turkey.

ROAST TURKEY GRAND MARNIER APRICOT STUFFING

Steps:

• Make stuffing 1 day in advance. Hand chop celery and onions and saute in butter. If Gran Marnier is desired, heat to boiling with apricots. If not, mix sauted onions & celery in with chopped walnuts, almonds, apricots, apples, and moisten with chicken broth. Cover and refrigerate until next day when turkey will be prepared and cooked. Turkey: Preheat oven to 450 degrees. Wash turkey & clean with sea salt. Stuff. Rub with butter & thyme and squeeze oranges over top. Cover with foil. Reduce heat to 350 and roast for 3 hours. Baste. Uncover turkey & roast for about 2 more hours.

APRICOT GRAND MARNIER STUFFING

Steps:

• 1. Place the apricots and 1 cup of Grand Marnier in a small saucepan. 2. Heat to boiling. 3. Remove from the heat and set aside. 4. Melt 1/2 cup of butter in a large skillet over medium heat. 5. Add the celery and onion and saute for 10 minutes. 6. Transfer to a large mixing bowl. 7. Cook the pork sausage in the same skillet, crumbling with a fork, until it is no longer pink. 8. Remove and add to the celery mixture. 9. Add the stuffing mix, apricots with liquid, and almonds. 10. Heat the remaining 1/2 cup butter and the stock in a small saucepan just until the butter melts. 11. Pour over the stuffing mixture and add the remaining 1/2 cup Grand Marnier. 12. Stir well to moisten the stuffing. 13. Season with thyme, salt and pepper to taste.

GRAND MARNIER APRICOT STUFFING

Steps:

• 1. Place apricots and 1 c of G. Marnier in small saucepan and heat to boiling 2.Remove from heat, set aside 3. Simmer liver and heart in water to cover for 5 min. set aside 4. Melt 1/2 c of butter in large skillet over med heat. Add celery and onion and saute for 10 min. transfer to large bowl. 5. Cook sausage in same skillet, crumbling with fork until no longer pink. Remove from heat and add to celery mixture. 6. Add stuffing mix, apricots with liquid and almonds. Finely dice turkey livers and heart and add to stuffing mix. Stir to combine 7. Heat remaining 1/2 c butter and stock until butter melts. Do not brown. Pour over stuffing mix and add remaining G Marneir. 8. Stir well, add thyme, salt and pepper to taste