INGREDIENTS
1 C B & R Farms Dried Apricots, diced
1-1/2 C Grand Marnier
Turkey liver and heart
1 C(2 sticks) unsalted butter
2 C celery, coarsely chopped
1 lg yellow onion, chopped
1 lb bulk pork sausage
1 lb herb stuffing mix
1 C slivered almonds
2 C chicken stock or canned chicken broth
1/2 t dried thyme
Salt and freshly ground black pepper, to taste
DIRECTIONS
Place the apricots and 1 cup of the Grand Marnier in a small saucepan. Heat to boiling, then 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 C 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 chop the turkey livers and heart and add to the stuffing mixture. Stir to combine.
Heat the remaining 1/2 C butter and the stock in a small saucepan just until the butter melts. Pour over the stuffing mixture and add the remaining 1/2 C Grand Marnier. Stir well to moisten the stuffing. Season with thyme, salt and pepper to taste. Enough for 21-24-pound turkey