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Sausage, Apricot and Grand Marnier Stuffing Recipe

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This recipe for Sausage, Apricot and Grand Marnier Stuffing, by , is from Kitty's Kids Sweet Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Dowd
Added: Tuesday, November 20, 2007


1 cup dried apricots
1 cup Grand Marnier
1 cup unsalted butter
3 cups celery
3 cups yellow onion
1 lb. raw sweet Italian sausage, casings removed
1 lb. herb stuffing mix
1 cup slivered almonds
2 cups chicken stock
1/4 cup fresh parsley, chopped
2 tbsp. fresh thyme
2 tbsp. fresh sage, chopped
salt and pepper to taste

-Place apricots and 3/4 cup Grand Marnier in a small saucepan

-Bring to a boil, than remove from heat

-Melt half of the butter in a large skillet over medium heat.

-Add celery and onion and saute for 10 minutes. Transfer mixture to a large mixing bowl

-In the same skillet, cook sausage thoroughly, crumbling with fork

-Remove from heat and add to celery mixture

-Add stuffing mix, apricots (with liquid) and almonds to mixing bowl.

-Stir to combine well.

-Heat remaining butter and stock in a small saucepan, just until butter melts

-Pour mixture over stuffing and add remaining Grand Marnier

-Add herbs salt and pepper to taste

-Mix to combine well

-Place stuffing mixture in a large casserole dish

-Cover with buttered foil and bake at 350 for 45 minutes

-Remove foil and bake 15 minutes longer,or until golden on top




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