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.
- 1 cup diced dried apricot
- 1 1⁄2 cups Grand Marnier
- turkey liver (extremely optional)
- turkey heart (extremely optional)
- 1 cup unsalted butter
- 2 cups coarsely chopped celery
- 1 large onion, chopped
- 1 lb bulk pork sausage
- 1 lb herb stuffing mix
- 1 cup slivered almonds
- 2 cups rich chicken broth
- 1⁄2 teaspoon dried thyme
- 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. (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.).
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!
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!!!
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.