Silver Palate Grand Marnier Apricot Stuffing Food

SILVER PALATE GRAND MARNIER APRICOT STUFFING

Steps:

• 1. Place the apricots and 1 cup of the Grand Marnier in a small saucepan. Heat to boiling. Remove from heat and set aside. (If you simply must, simmer the giblets in a small saucepan covered with water for 5 minutes. When cool, remove and finely dice, discarding the liquid.). 2. Melt ½ cup of butter in a large skillet over medium heat. Add the celery and onion and saute for 10 minutes. Transfer to a large bowl. 3. In the same skillet, cook the sausage, crumbling it with a fork, until it's no longer pink. Remove from heat and add to the celery & onion mixture. 4. Add the stuffing mix, apricots with the liquid, the almonds (and the optional giblets.) Stir to combine. 5. Heat the remaining 1/2 cup butter and chicken stock just until the butter melts. Pour over the stuffing mixture and add the remaining 1/2 cup of Grand Marnier. Stir well to moisten the stuffing, adding the thyme, salt and pepper to taste. 6. Bake stuffing in a large buttered casserole at 325 degrees for 30-35 minutes. 7. If you insist, you'll have enough to stuff a 21-24 pound bird with a small extra casserole on the side.

GRAND MARNIER APRICOT STUFFING

Steps:

• Place apricots and 1 cup Grand Marnier in a small saucepan, and heat to boiling.
• Remove from the heat and set aside.
• Heat chicken broth to boiling.
• Add celery and onion.
• Simmer 20 minutes or until tender.
• Cook the sausage in the microwave oven and chop fine.
• In a large mixing bowl, combine stuffing mix, apricots with liquid, sausage, slivered apples, onion, celery and broth.
• Stir to combine.
• Add remaining Grand Marnier.
• Stir well to moisten stuffing.
• Season with thyme and pepper to taste.
• Makes enough for 21-24 pound turkey.

APRICOT ORANGE STUFFING/DRESSING

Steps:

• Preheat oven to 350 degrees.
• Toss bread with thyme, salt, pepper and half of the oil.
• Spread on baking sheet and bake until golden, 15 to 20 minutes; place in a bowl.
• Bring the apricots and the Grand Marnier liqueur just to a boil in a small saucepan; remove from heat and reserve.
• Meanwhile, brown the sausage in a skillet, breaking up clumps.
• Transfer to the bread bowl with a slotted spoon.
• Place the remaining oil and butter in a pot and wilt the onions, celery, garlic and sage over low heat for 10 minutes, stirring.
• Add mixture to bread along with the apples, cherries, apricots and Grand Marnier.
• Toss well.
• Drizzle the chicken broth over all to moisten as desired; adjusting the seasonings.
• For stuffing, cool completely then stuff the turkey.
• For dressing, bake for 45 minutes covered with foil.
• Remove foil and continue to bake for an additional 15 minutes.

TENDERLOIN OF PORK WITH APRICOT STUFFING

Steps:

• First of all make the stuffing mix. chop the onion garlic and apricots finely (i use a food processor for this).
• Add the breadcrumbs, melted butter, herbs,orange zest, egg and seasoning and mix well.
• Next open out the tenderloin. Make a cut down the center to within a cm of the of the thickness. Open it out and make more cuts working out towards the edges of the tenderloin. This will allow you to flatten the meat out fully.
• Then spread the stuffing mixture onto the pork. When it is covered, roll the joint firmly from one side and tie with string.
• To start cooking:.
• Heat the butter in an oven proof dish on top of the stove.
• Add the garlic and cook till well brown and then remove.
• Put the pork into the dish and brown all over.
• Put a lid on the dish and transfer to a pre-heated oven (170°C) and cook the pork for 88 minutes per kg.
• Remove the lid for the last 20 minutes to brown the joint.
• While the pork is cooking make the sauce.
• Put the water into a saucepan, add the jam and heat gently until the jam has melted.
• Add the curry powder and stir well.
• Serve with the pork and seasonal vegetables.

SILVER PALATE GRAND MARNIER APRICOT STUFFING

Steps:

• Place the apricots and 1 cup of the Grand Marnier in a small saucepan. Heat to boiling. Remove from heat and set aside. (If you simply must, simmer the giblets in a small saucepan covered with water for 5 minutes. When cool, remove and finely dice, discarding the liquid.).
• Melt ½ cup of butter in a large skillet over medium heat. Add the celery and onion and saute for 10 minutes. Transfer to a large bowl.
• In the same skillet, cook the sausage, crumbling it with a fork, until it's no longer pink. Remove from heat and add to the celery & onion mixture.
• Add the stuffing mix, apricots with the liquid, the almonds (and the optional giblets.) Stir to combine.
• Heat the remaining 1/2 cup butter and chicken stock just until the butter melts. Pour over the stuffing mixture and add the remaining 1/2 cup of Grand Marnier. Stir well to moisten the stuffing, adding the thyme, salt and pepper to taste.
• Bake stuffing in a large buttered casserole at 325 degrees for 30-35 minutes.
• If you insist, you'll have enough to stuff a 21-24 pound bird with a small extra casserole on the side.
• Note: I usually make just ½ recipe. The Grand Marnier is expensive. If not in your budget, you might substitute another orange flavored liqueur (even Southern Comfort works.).