I have not made this, but had it with both crown pork roast and turkey.
I would think you could use your own or other stuffing bread and adjust herbs?
Enjoy!
Grand Marnier Apricot Stuffing
1 ½ cups Grand Marnier
1 cup dried apricots, chopped
Chicken livers and hearts (optional)
2 cups celery, coarsely chopped
1# bulk pork sausage
1 cup slivered almonds
½ teasp. Dried thyme
1 cup unsalted butter
1 large yellow onion, chopped
1# Pepperidge Farm Herb Seasoned Stuffing
2 cups chicken broth
Salt and freshly ground pepper to taste
Place apricots and 1 cup Grand Marnier in small sauce pan. Heat to boiling. Remove from heat and set aside. Simmer livers and hearts in water to cover for five minutes; set aside to cool.
Melt ½ cup butter in large skillet over medium heat. Add celery and onion and sauté for 10 minutes. Transfer to large mixing bowl.
Cook sausage in same skillet over medium heat, crumbling with fork till no longer pink. Add to celery mixture.
Add stuffing mix apricots with liquid and almonds. Dice liver and hearts and add, stir to combine.
Heat remaining butter and stock in small saucepan until butter just melts. Stir well Pour over stuffing mix and add the remaining ½ cup Grand Marnier.
Stir to moisten, add thyme and salt and pepper
I would think you could use your own or other stuffing bread and adjust herbs?
Enjoy!
Grand Marnier Apricot Stuffing
1 ½ cups Grand Marnier
1 cup dried apricots, chopped
Chicken livers and hearts (optional)
2 cups celery, coarsely chopped
1# bulk pork sausage
1 cup slivered almonds
½ teasp. Dried thyme
1 cup unsalted butter
1 large yellow onion, chopped
1# Pepperidge Farm Herb Seasoned Stuffing
2 cups chicken broth
Salt and freshly ground pepper to taste
Place apricots and 1 cup Grand Marnier in small sauce pan. Heat to boiling. Remove from heat and set aside. Simmer livers and hearts in water to cover for five minutes; set aside to cool.
Melt ½ cup butter in large skillet over medium heat. Add celery and onion and sauté for 10 minutes. Transfer to large mixing bowl.
Cook sausage in same skillet over medium heat, crumbling with fork till no longer pink. Add to celery mixture.
Add stuffing mix apricots with liquid and almonds. Dice liver and hearts and add, stir to combine.
Heat remaining butter and stock in small saucepan until butter just melts. Stir well Pour over stuffing mix and add the remaining ½ cup Grand Marnier.
Stir to moisten, add thyme and salt and pepper