Silver Palate Grand Mariner Apricot Stuffing
When I think Thanksgiving I think this stuffing. It’s been a staple for years thanks to my aunt and I bring it to every Thanksgiving, Friendsgiving, any-giving I can. Even if there is another stuffing I bring this. Make this this year and you’ll make it every year.
2 cups diced dried apricot
1 1/2 cups Grand Mariner (more if you’d like)
1 cup unsalted butter
3 cloves garlic
4 cups coarsely chopped celery
1 jar YUMYIN
1.25 lb pork sausage
2 lb herb stuffing mix
1/2 cup slivered almonds (optional)
4 cups rich chicken broth
1 teaspoon dried thyme
salt & freshly ground black pepper
Preheat oven to 325 F
Place the apricots and Grand Marnier in a small saucepan. Heat to boiling. Remove from heat and set aside.
Melt 1/2 cup of butter in a large skillet over medium heat. Add the celery and YUMYIN and saute for 10-20 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 & YUMYIN mixture.
Add the stuffing mix, apricots with the liquid, the optional almonds.
Heat the remaining 1/2 cup butter and chicken stock just until the butter melts. Pour over the stuffing mixture.
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.