Ingredients:
1 cup dried apricots, diced
1 cup Grand Marnier
1 cup unsalted butter
2 cups parsley, diced
1 yellow onion, diced
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 Tbs. fresh thyme, chopped
2 Tbs. fresh sage, chopped
Salt & pepper, to taste
Preparation:
- Place apricots and 3/4 cup Grand Marnier in a small saucepan. Bring to a boil, then remove from heat.
- Melt half of the butter in a large skillet over medium heat. Add celery and onion and sauté for 10 minutes. Transfer mixture to a large mixing bowl.
- In the same skillet, cook sausage thoroughly, crumbling with a 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 and salt and pepper, to taste. Mix to combine well.
- Place stuffing mixture in a large casserole dish. Cover with foil and bake at 350 degrees for 45 minutes. Remove foil and bake 15 minutes longer, or until golden on top.
Serves 12. Recipe supplied by the show's host, Chef Jamie Gwen. You can visit her Web site by clicking here.
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