Lynn's
Apricot Marnier Stuffing
1 c Diced dried apricots
1 1/2 c Grand Marnier
1 Turkey liver and heart
2 x Sticks unsalted butter
2 c Coarsely chopped celery
Lg yellow onion, chopped
1 lb Bulk pork sausage
1 lb Herb stuffing mix
1 c Slivered almonds
2 c Chicken stock
1/2 tbs Dried thyme
Salt, to taste Black pepper, to taste
MARNIER APRICOT STUFFING: Place the apricots and 1 cup of the Grand Marnier
in a small saucepan. Heat to boiling. Remove from heat and set aside. Simmer the
turkey liver and heart in water to cover in a small saucepan for 5 minutes; set
aside to cool. Melt 1/2 cup of the butter in a large skillet over medium heat.
Add the celery and onion and saute for 10 minutes. Transfer to a large mixing
bowl. Cook the pork sausage in the same skillet, crumbling with a fork, until it
is no longer pink. Remove from the heat and add to the celery mixture. Add the
stuffing mix, apricots with liquid, and almonds. Finely dice the turkey livers
and heart and add to the stuffing mixture. Stir to combine. Heat the remaining
1/2 cup of 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 of Grand Marnier.
Stir well to moisten the stuffing. Season with the thyme and salt and pepper to
taste.
Only
after the last tree has been cut down,
Only after the last river has been poisoned,
Only after the last fish has been caught,
Only then will you realize that money cannot be eaten.
- Cree Indian Prophecy