Another Really Great Stuffing With Sausage In It

• 3 C. diced dried apricots
• 1/4 C. amaretto liqueur
• 3/4 C. Poire William liqueur
• 1 1/2 C. (3 sticks) unsalted butter
• 1 very large yellow onion, chopped
• 1 bunch scallions, sliced (both white and green parts)
• 1 1/2 pounds Pepperidge Farm herb stuffing crumbs
• 1 pound sweet Italian sausage, casings removed
• 12 ounces bulk pork sausage
• 2 ripe pears, cored and diced
• 3 Tbls chopped fresh rosemary leaves
• 3 C. water
• Salt and fresh-ground blakc pepper

1. Soak the apricots in the amaretto and 1/2 cup of the Poire William for 2 hours.
2. In a large skillet, over medium-high heat, melt 1 1/2 sticks of the butter. Add the onion and scallions and cook, stirring occasionally, for 10 min. Transfer to a very big bosl and introduce them to the stuffing crumbs.
3. Add the two kinds of sausages to the same skillet and cook, crumbling the meat with your spoon, over medium-high heat, until the mixture is no longer pink. Add meat to the bowl and stir. Add the pears and rosemary, and restir. Add apricots and their liquid and stir.
4. In a small saucepan, heat the remaining 1 1/2 sticks of butter with the water until butter is melted. Pour the butter/water mixture and remaining 1/4 C. Pore Willim over the stuffing mixutre. Mix well. Add salt/pepper to taste.
5. Store the stuffing in fridge until you're ready to use. Any stuffing that doesn't fit inside the bird can be baked, covered, at 350 for 40 min.
6. This makes enough to stuff a 20-24 pound turkey.

apricots, liqueur, liqueur, butter, yellow onion, scallions, herb stuffing crumbs, sausage, pork sausage, rosemary, water, salt

Taken from www.epicurious.com/recipes/member/views/another-really-great-stuffing-with-sausage-in-it-1231780 (may not work)