Ingredients

1 cup diced apricots

1.5 cups grand marinier

1 cup (2 sticks) unsalted butter (I use less)

2 cups coarsely chopped celery

1 large yellow onion

1 lb pork sausage

1 lb herb stuffing mix

1 cup slivered almonds

2 cups chicken stock

1/2 teaspoon dried thyme

Preparation

  1. Place apricots and 1 cup grand marinier in a small saucepan. heat to boiling. Remove from heat and set aside.
  2. Melt 1/2 cup butter in large skillet over med. heat. Add celery and onion and saute for 10 min. Transfer to a large mixing bowl.
  3. Cook the pork sausage in the same skillet, crumbling with a fork, until no longer pink. remove from heat and add to celery mixture.
  4. Add the stuffing mix, apricots with liquid, and almonds. Stir to combine
  5. Heat the remaining 1/2 cup butter and the stock in a small saucepan just until the butter melts. Pour over the stuffing mixture and add the remaining 1/2 cup grand marinier. stir well to moisten stuffing. Season with salt and pepper.
  • I put this in the oven in its own dish covered with foil until heated and remove the foil once heated to toast the top - 325 degrees until heated