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Grand Marnier Apricot Stuffing
1 Cup Diced Dried Apricots
1 Cup Grand Marnier
1 Cup Butter (split in half...2 cubes)
2 Cups Chopped Celery
1 Large Chopped Yellow Onion
A cup or so of Chopped Mushrooms
1# Herb Stuffing Mix (1 box)
2 Cups of Chicken Stock (bullion)
1/2 teaspoon Dried Thyme (I say it is optional)
1 # Pork Sausage
Salt & Pepper
Heat 1/2 Cup Grand Marnier and 1 Cup Apricots to boiling, then set aside.
Melt 1/2 Cup of Butter ( 1 cube) in large skillet, medium heat (you’re going to saute)
Add celery, onion and mushrooms, saute for about 10 minutes.
Transfer to mixing bowl.
Cook sausage til no longer pink, add the herb mix.
Add it all to the mixing bowl, including Apricots and liquid. Stit to combine.
Put it into large casserole pan.
Heat remaining 1/2 Cup of butter and stock in small sauce pan til butter melts.
Pour over the stuffing mix, and add the remaining 1/2 Cup Grand Marnier
Stir to moisten. Season with thyme, salt and pepper to taste.
30 minutes at 375 degrees