Best 2 Silver Palate Grand Marnier Apricot Stuffing Recipes
Indulge in a culinary journey with a delightful collection of apricot stuffing recipes from Silver Palate, renowned for their exquisite and flavorful dishes. From the classic Grand Marnier Apricot Stuffing, a timeless favorite, to the unique Apricot Pistachio Stuffing, a vibrant blend of sweet and savory flavors, each recipe promises a tantalizing experience. Discover the Cranberry Apricot Stuffing, a festive twist on a traditional dish, and the Apricot Bread Stuffing, a delightful combination of sweet and savory flavors. With a variety of options to choose from, these apricot stuffing recipes are guaranteed to elevate your holiday feasts or everyday meals to new heights of deliciousness. Explore the culinary artistry of Silver Palate and embark on a delectable adventure with these apricot stuffing creations.
Check out the recipes below so you can choose the best recipe for yourself!
SILVER PALATE GRAND MARNIER APRICOT STUFFING
I realize this is un-American, but I could run for President of Turkey Haters Anonymous. There's no ButterBall on my menu, but this recipe from Silver Palate is an annual tradition--the best un-stuffed stuffing ever! It goes along with the SP recipe for "Thanksgiving Potatoes" already on Zaar in many versions - potatoes mashed with butter, cream cheese & sour cream. With these two things on your plate, who needs the bird? THA'ers unite. I know you're out there.
Provided by San Marcos Sunshine
Categories < 4 Hours
Time 1h5m
Yield 12-14 serving(s)
Number Of Ingredients 13
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.).
Nutrition Facts : Calories 495.5, Fat 29.6, SaturatedFat 13.5, Cholesterol 76.6, Sodium 879.3, Carbohydrate 39.7, Fiber 3.6, Sugar 10.4, Protein 18.6
SILVER PALATE GRAND MARNIER APRICOT STUFFING
Categories Fruit Thanksgiving Stuffing/Dressing Sausage Thyme
Number Of Ingredients 13
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.
Tips:
- Use fresh bread for the best results. Stale bread will become soggy and ruin the stuffing.
- Cut the bread into small cubes so that it cooks evenly.
- Toast the bread cubes in the oven or in a skillet to give them a crispy texture.
- Use a variety of dried fruits and nuts for added flavor and texture.
- Don't overstuff the turkey or chicken. The stuffing should be loosely packed so that it can cook evenly.
- Bake the stuffing in a covered dish at 350 degrees Fahrenheit for 30-45 minutes, or until it is heated through.
- Let the stuffing rest for 10 minutes before serving to allow the flavors to meld.
Conclusion:
Grand Marnier Apricot Stuffing is a delicious and versatile side dish that can be served with a variety of main courses. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can create a stuffing that is sure to impress your family and friends.
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