Silver Palate Grand Marnier Apricot Stuffing

"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."
Silver Palate Grand Marnier Apricot Stuffing created by threeovens
Ready In:
1hr 5mins




  • 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.).

Join The Conversation

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  1. dibrastad
    I’ve made (and shared) this recipe every year for Thanksgiving and/or Christmas since a friend shared it with me many years ago. While I’m no recipe purist, I use the recipe proportions as-is with two simple tweaks : 1) I use dried pears instead of apricots. 2) I make the croutons by cubing and dehydrating a loaf of the seasonal Savory Stuffing bread from Great Harvest bakery. This recipe has become a labor of love that I enjoy sharing during the holidays. Thank you for posting and making it easy to find every year. :-)
  2. Jayne H.
    We have been making this for the last twenty years. We routinely add a small can of sliced water chestnuts AND 8 oz of sliced baby bella mushrooms. We also use fresh squeezed orange juice in lieu of Grand Marnier or any orange liquor - just our preference. We also use fresh hearty sour dough in lieu of the herb stuffing mix - we cube it up the night before and let it dry out - small one in square cubes. And we use fresh sprigs of thyme.
  3. Susan L.
    Just made this...OMG! The flavors are fantastic. Moist and delicious. I did not add the giblets (ew). This will definitely be on our Thanksgiving table in the years to come.
  4. askinnycook
    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!!!
  5. PaulinTX
    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.



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