Grand Marinier Apricot Stuffing

• 1 cup diced apricots
• 1.5 cups grand marinier
• 1 cup (2 sticks) unsalted butter (I use less)
• 2 cups coarsely chopped celery
• 1 large yellow onion
• 1 lb pork sausage
• 1 lb herb stuffing mix
• 1 cup slivered almonds
• 2 cups chicken stock
• 1/2 teaspoon dried thyme

1. 1) Place apricots and 1 cup grand marinier in a small saucepan. heat to boiling. Remove from heat and set aside.
2. 2) Melt 1/2 cup butter in large skillet over med. heat. Add celery and onion and saute for 10 min. Transfer to a large mixing bowl.
3. 3) Cook the pork sausage in the same skillet, crumbling with a fork, until no longer pink. remove from heat and add to celery mixture.
4. 4) Add the stuffing mix, apricots with liquid, and almonds. Stir to combine
5. 5) Heat the remaining 1/2 cup butter and the stock in a small saucepan just until the butter melts. Pour over the stuffing mixture and add the remaining 1/2 cup grand marinier. stir well to moisten stuffing. Season with salt and pepper.
6. - I put this in the oven in its own dish covered with foil until heated and remove the foil once heated to toast the top - 325 degrees until heated

apricots, grand marinier, unsalted butter, celery, yellow onion, pork sausage, herb stuffing mix, almonds, chicken stock, thyme

Taken from www.epicurious.com/recipes/member/views/grand-marinier-apricot-stuffing-50058704 (may not work)