Prep 30 mins
Cook 1 hr 12 mins
My sister's MIL made this for Thanksgiving dinner. It was so good, I had to ask her for the recipe. This stuffing has Grand Marnier in it and believe me, it changes this dressing from the same ol' ho-hum to FABULOUS. Note, you can substitute ready-made bread cubes for the fresh, if so desired.
- 6 cups cubed sourdough bread
- 1 tablespoon dried thyme
- salt and pepper, to taste
- 2 tablespoons olive oil
- 3⁄4 cup dried apricot, halved
- 3⁄4 cup Grand Marnier
- 1 lb turkey sausage or 1 lb sweet Italian sausage link, casings removed
- 1 tablespoon butter
- 2 cups chopped onions
- 2 cups chopped celery
- 1⁄2 tablespoon minced garlic
- 1⁄2 tablespoon dried sage
- 1 diced granny smith apple
- 1⁄2 cup dried cherries
- 1 cup chicken broth
- Preheat oven to 350 degrees.
- Toss bread with thyme, salt, pepper and half of the oil.
- Spread on baking sheet and bake until golden, 15 to 20 minutes; place in a bowl.
- Bring the apricots and the Grand Marnier liqueur just to a boil in a small saucepan; remove from heat and reserve.
- Meanwhile, brown the sausage in a skillet, breaking up clumps.
- Transfer to the bread bowl with a slotted spoon.
- Place the remaining oil and butter in a pot and wilt the onions, celery, garlic and sage over low heat for 10 minutes, stirring.
- Add mixture to bread along with the apples, cherries, apricots and Grand Marnier.
- Toss well.
- Drizzle the chicken broth over all to moisten as desired; adjusting the seasonings.
- For stuffing, cool completely then stuff the turkey.
- For dressing, bake for 45 minutes covered with foil.
- Remove foil and continue to bake for an additional 15 minutes.