Years ago, back before there were cell phones, we all used to listen to the radio when we drove in the car. I used to listen to KNX News radio because they would provide traffic congestion updates that I would use to navigate the freeways driving between meetings. Every morning from 11 AM to Noon, KNX featured the Food News Hour with Melinda Lee. The week before Thanksgiving those many years ago, she provided a recipe for an apricot grand Marnier turkey stuffing that sounded pretty good. As I drove down the freeway, I scribbled it down and decided to try it for Thanksgiving. It is the best stuffing I have ever tasted. When I have served it for guests, they tell me it is the best they have ever had. So here it is, thanks to the old-style version of distracted driving.
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Where does your stuffing recipe come from?
Apricot/Grand Marnier Stuffing
~ Serves ~
Stuffs a 20 to 24 pound turkey
~ Ingredients ~
- 1 cup diced dried apricots
- 1½ cups of Grand Marnier
- Turkey liver & heart
- 2 sticks sweet butter
- 2 cups coarse chopped celery
- 1 large onion, chopped
- 1 pound of pork sausage
- 1 package of Pepperidge Farms Herb Stuffing
- 1 cup of slivered almonds
- 2 cups of chicken stock
- ½ teaspoon of thyme
- Salt and Pepper to taste
~ Preparation ~
Preparation Time: 1 hour
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Heat apricots in 1 cup of the Grand Marnier until the liquid is absorbed.
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Simmer the turkey heart and liver in water for 30 minutes, allow to cool and dice finely.
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Cook the sausage, discard the grease and chop the sausage into small pieces.
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Saute the onion and celery in the butter for about 10 minutes just until the celery is tender. Don’t overcook.
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Mix all ingredients together in a large mixing bowl.
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Stuff turkey and cook immediately. Once the stuffing is mixed together and stuffed in the bird, it should be cooked right away.
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If there is left-over stuffing, it can be cooked in a covered casserole dish – about 45 minutes at 350o.
Source: Melinda Lee via KNX
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