Silver Palate Grand Marnier Apricot Stuffing

Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

I realize this is un-American, but I could run for President of Turkey Haters Anonymous. There's no ButterBall on my menu, but this recipe from Silver Palate is an annual tradition--the best un-stuffed stuffing ever! It goes along with the SP recipe for “Thanksgiving Potatoes” already on Zaar in many versions - potatoes mashed with butter, cream cheese & sour cream. With these two things on your plate, who needs the bird? THA’ers unite. I know you’re out there.

Ingredients Nutrition

Directions

  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.
  8. 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.).

Reviews

(6)
Most Helpful

The stuffing came out wonderful and delicious. I used it in a butterflied and rolled turkey breast recipe. I also substituted Triple Sec for the Grand Marnier. I used a day (or two) old Italian bread loaf and seasoned it myself with fresh thyme, parsley, sage, and rosemary. I liked the use of the dried apricots and almonds, nice touch!

threeovens August 14, 2010

Made this for Easter dinner (not very traditional, I know), wanted to skip all the other dishes and just fill my plate with this. I have stubbornly clung to my mother's stuffing recipe for my entire adult life, this totally changed my mind. This will be THE turkey stuffing in my home from this point. I used Triple Sec, Grand Marnier is just a little too pricey for anything except drinking-lol. I did not use any internal organs, can't imagine anything would have made this any better. Loved it!!!

askinnycook May 10, 2011

This has been a staple at my holiday dinners since I received the Silver Palate cook book in 1985. I've done it with and without the liver and heart, I didn't notice that much of a difference. The best was when I started using whole wheat seasoned bread stuffing. I have always used Grand Marnier. I like having the rest of the bottle to sip throughout the balance of winter.

PaulinTX November 19, 2010

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