Roast Turkey with Grand Marnier Apricot Stuffing
Roast Turkey with Grand Marnier Apricot Stuffing, a stuffings recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac.
Roast Turkey with Grand Marnier Apricot Stuffing
Ingredients
- Turkey, about 21 pounds 2 x Oranges, cut in half
- 1 ts Dried thyme
- Salt Freshly ground black pepper 4 x Sticks of butter, room temp
Grand Marnier Apricot Stffng
- 1 c Diced dried apricots
- 1 1/2 c Grand Marnier
- 1 Turkey liver and heart
- 2 x Sticks unsalted butter
- 2 c Coarsely chopped celery
- Lg yellow onion, chopped 1 lb Bulk pork sausage
- 1 lb Herb stuffing mix
- 1 c Slivered almonds
- 2 c Chicken stock
- 1/2 ts Dried thyme
Method
- Salt, to taste Black pepper, to taste FOR TURKEY: Make the stuffing.
- Preheat oven to 450 degrees F.
- Rinse the turkey inside and out and pat dry.
- Squeeze the juice of the oranges all over the turkey and in teh neck and body cavities.
- Spoon the stuffing loosley into the cavities.
- Set aside any extra stuffing.
- Sew up the cavities or close with small trussing skewers.
- Place the turkey on a roasting rack in a roasting pan.
- Sprinkle all over with thyme, and salt and pepper to taste.
- Spread the butter all over the turkey.
- Turn breast-side up in the pan and cover the pan with aluminum foil.
- Place the turkey in the oven and reduce the heat to 325 degrees F.
- Roast for 3 hours.
- Remove the foil and roast, basting occasionally, until the juices run clear when the meaty part of a thigh is pierced with a sharp skewer., about 2 more hours.
- Bake the leftover stuffing in a baking dish at 325 degrees F for 30 minutes.
- Let the turkey stand, covered with foil, for 15 minutes before carving. ==================================================================== GRAND MARNIER APRICOT STUFFING: Place the apricots and 1 cup of the Grand Marnier in a small saucepan.
- Heat to boiling.
- Remove from heat and set aside.
- Simmer the turkey liver and heart in water to cover in a small saucepan for 5 minutes; set aside to cool.
- Melt 1/2 cup of the butter in a large skillet over medium heat.
- Add the celery and onion and saute for 10 minutes.
- Transfer to a large mixing bowl.
- Cook the pork sausage in the same skillet, crumbling with a fork, until it is no longer pink.
- Remove from the heat and add to the celery mixture.
- Add the stuffing mix, apricots with liquid, and almonds.
- Finely dice the turkey livers and heart and add to the stuffing mixture.
- Stir to combine.
- Heat the remaining 1/2 cup of 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 of Grand Marnier.
- Stir well to moisten the stuffing.
- Season with the thyme and salt and pepper to taste.
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