Grand Marnier Stuffing
1 cup dried apples, peaches or apricots; diced
1/2 cup Grand Marnier Liqueur
2/2 cup water 2 Tablespoons butter 1 Vidalia or sweet type onion, peeled, chopped 4 1/2 cups chicken
broth 1 cup celery, cleaned, strings removed, coarsely chopped 1 pound turkey sausage (or bulk
sausage) 1 cup apple pieces, chopped
3/2 tsp dried thyme 16 ounces bread crumbs (can be from a stuffing mix) Freshly ground black pepper
Place dried fruit and 1/2 cup Grand Marnier in a small saucepan. Add 1/2 cup water. Heat to boiling
to plump the fruit. Remove from heat and set aside. Chop sausage fine or break up bulk sausage. In a
large skillet, cook sausage. Remove from heat. Reserve drippings. Add and heat butter. Add onion and
cook until somewhat translucent -- about 5 minutes. Add celery. Saute together another 3 or 4
minutes. Do NOT brown onion. Add chicken broth. Bring to a boil. Reduce heat and simmer about 5
minutes longer. In a large mixing bowl, combine bread crumbs, fruit with liquid, sausage, chopped
apple, onion, celery and broth. Stir to combine. Stir well to moisten stuffing. Add a little water
if needed. Season with thyme and pepper to taste.
If you are using this to stuff poultry, let it cool before putting into the cavity. This dish can be
served as a side dish if desired. In which case you may wish to bake in a casserole dish for about
30 minutes at 375 degrees F. to brown the top.
Yield: 6 to 8 servings
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