Silver Palate Grand Marnier Apricot Stuffing

• 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

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 1/2 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 1/2 recipe. The Grand Marnier is expensive. If not in your budget, you might substitute another orange flavored liqueur (even Southern Comfort works.).

apricot, grand marnier, turkey, turkey heart, unsalted butter, celery, onion, pork sausage, herb stuffing mix, almonds, chicken broth, thyme, salt

Taken from www.food.com/recipe/silver-palate-grand-marnier-apricot-stuffing-143653 (may not work)