Silver Palate Grand Marnier Apricot Stuffing
- Ready In:
- 1hr 5mins
- 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.).
Join The Conversation
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. :-)
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.
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.