Amazing sausage stuffing with dried fruit, almonds and yes my friends Grand Marnier!
This past weekend sucked. It was so cold and snowy on Saturday that I had nothing else to do but stay home, cook and have a glass of wine. Seriously, it was that cold. The dogs didn’t even want to go out. Terrible. Since Thanksgiving is coming up so quick, it ended up being perfect timing to get some things made, take pictures and freeze everything for next week. I have two feasts to attend so it’s better to get everything done ahead of time… Everything for a reason. right?
Now my heart goes out to all the friends back in the Mid-West and East Coast, you are getting what we got. The evil cold will pass, I promise!
Okay, here it folks! The best Thanksgiving stuffing recipe on the planet! It’s originally from the Silver Palette cookbook from years ago. My version has morphed over the years the this amazing recreation! If I could eat stuffing (or Thanksgiving dinner for that matter) everyday with sausage and booze, I would. Sadly, I can’t so I always look forward to that one day of the year that I can indulge! I can’t hardly wait for next week!
- 1 pound sage breakfast sausage
- 1 stick butter
- 2 cups diced onion
- 2 cups diced celery
- 2 tsp garlic cloves minced
- 1 tbs poultry seasoning
- 2 tsp salt
- 2 tsp ground pepper
- Zest of one orange
- 1/2 cup diced dried apricots
- 1/2 cup dried cranberries
- 3/4 cup Grand Marnier
- 1 cup sliced or slivered almonds (optional)
- 1 pound bag of seasoned cubed stuffing
- 2 cups warmed chicken broth (preferably homemade)
- 1/2 cup minced fresh parsley
- Brown sausage in a large saute pan. When sausage is cooked through remove from heat and drain on paper towels.
- Return pan to the heat and melt the butter. Add the onions, celery, garlic, poultry seasoning, salt, pepper and orange zest. Cook for about 10 minutes until the onions and celery are translucent.
- Meanwhile in a small saucepan. Add the Grand Marnier, apricots and the dried cranberries and simmer over low heat.
- In another sauce pan warm the chicken broth.
- To the large sauce pan, add back the sausage, almonds, parsley and the stuffing mix. Combine well and then add the Grand Marnier mixture, chicken broth and parsley.
- Adjust seasoning if needed.
- Transfer mixture to a baking dish and cover with tin foil.
- Bake in a 350 degree oven for 45 minutes or until heated through.
Saw this recipe in a newspaper Orlando Sentinel on the Tuesday before Thanksgiving in 1992. I have been making this stuffing ever since. Glad you are sharing it again. Just made another batch. Looked up the recipe to gauge the time (not inside the bird) since this is one of the few times I haven’t made the turkey as well.
Hi great minds! This is my recipe that I have been making for years!!! 🙂
ME TOO!! I aQ IT IN pARADE MAGAZINE
I’m making this fabulous stuffing tomorrow morning! Happy Thanksgiving!
I hope that you enjoyed it!
This was one fine stuffing recipe! Substituted peach brandy for Grand Mariner. It made 2 large pans of stuffing. My family loved it!
Thanks! Peach brandy- yum!! Glad it turned out for you! It’s a fav!
Lordy this sounds incredible. I’m traveling for Thanksgiving and will make my dressing this weekend and freeze. Yay for the Holidays.
It’s really yummy! I froze mine too- Will get out on Weds for the big day!