Grand Marnier and Apricot Stuffing

Ingredients:
1 C. dried apricot, chopped
1 1/2 C. Grand Marnier, divided
1 C. unsalted butter, divided
2 C. celery, chopped
1 large yellow onion, chopped
1 lb. bulk pork sausage
1 lb. herb stuffing mix
1 C. slivered almonds
2 C. chicken broth or homemade turkey stock
3/4 tsp. dried thyme
salt, to taste
freshly ground black pepper, to taste


Instructions: 1. In a small, nonreactive saucepan, heat chopped apricots and one cup of the Grand Marnier to a boil. Remove from heat. Reserve for later.

2. In a good-sized skilled, melt a half cup of the butter. Stir in the chopped celery and onion and cook until tender.

3. Dump celery-onion mixture into a large mixing bowl (you'll use this to assemble the rest of the stuffing).

4. Return the skillet to the heat and crumble in the sausage. Saute til cooked through, then add sausage to the bowl containing the onion/celery mixture.

5. To the bowl, add the stuffing mix, sliced almonds, and boiled apricot-Grand Marnier mixture. Stir well.

6. In a saucepan, combine the last half-cup of butter with the chicken or turkey stock. When butter has melted, stir in the remaining Grand Marnier. Pour mixture over stuffing in bowl.

7. Add thyme, along with salt and pepper (taste first-- you may not need to add salt, depending on your stuffing mix and your broth/stock). Stir well to mix.

8. Butter a good-sized baking dish. Pour in your sausage stuffing recipe.

9. Bake at 350 degrees F for 30-35 minutes, til heated through and crisped on edges.