B & R FARMS RECIPES
5280 Fairview Road
Hollister, CA 95023-9009
1-800-930-9168
Local Tel (831) 637-9168

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GRAND MARNIER APRICOT STUFFING

1 cup diced B & R Farms Dried Apricots
1-1/2 cups Grand Marnier
Turkey liver and heart
1 cup (2 sticks) unsalted butter
2 cups coarsely chopped celery
1 large yellow onion, chopped
1 pound bulk pork sausage
1 pound herb stuffing mix
1 cup slivered almonds
2 cups chicken stock or canned chicken broth
1/2 teas. dried thyme
Salt and freshly ground black pepper, to taste

Place the apricots and 1 cup of the Grand Marnier in a small saucepan. Heat to boiling. Remove from the 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 celery and onion and sauté for 10 minutes. Transfer to a large mixing bowl.

Cook pork sausage in the same skillet, crumbling with fork, until it is no longer pink. Remove from 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 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 Grand Marnier. Stir well to moisten the stuffing. Season with thyme and salt and pepper to taste.

Enough for 21-24-pound turkey