Apricot Orange Stuffingdressing Recipes

APRICOT ORANGE STUFFING/DRESSING

Steps:

• Preheat oven to 350 degrees.
• Toss bread with thyme, salt, pepper and half of the oil.
• Spread on baking sheet and bake until golden, 15 to 20 minutes; place in a bowl.
• Bring the apricots and the Grand Marnier liqueur just to a boil in a small saucepan; remove from heat and reserve.
• Meanwhile, brown the sausage in a skillet, breaking up clumps.
• Transfer to the bread bowl with a slotted spoon.
• Place the remaining oil and butter in a pot and wilt the onions, celery, garlic and sage over low heat for 10 minutes, stirring.
• Add mixture to bread along with the apples, cherries, apricots and Grand Marnier.
• Toss well.
• Drizzle the chicken broth over all to moisten as desired; adjusting the seasonings.
• For stuffing, cool completely then stuff the turkey.
• For dressing, bake for 45 minutes covered with foil.
• Remove foil and continue to bake for an additional 15 minutes.

APRICOT ORANGE VINAIGRETTE

Steps:

• Place all ingredients in a jar with a tight-fitting lid; shake well. Cover and refrigerate until serving.

SILVER PALATE GRAND MARNIER APRICOT STUFFING

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.).

BRANDY APRICOT STUFFING

Steps:

• Heat oven to 350 degrees.
• Lightly oil a 2 quart casserole.
• In a small saucepan; heat brandy and the apricots to boiling, stir well.
• Remove from heat and set pan aside.
• Heat vegetable oil over medium high heat in a large saute pan, add the celery, onion and garlic, saute until lightly brown, about 2 minutes Add the brandy and apricots to the saute pan, cook until half the liquid reduces.
• Remove from heat and cool In a large mixing bowl, combine the brandy/ apricot sauce, stuffing cubes, vegetable or chicken broth, almonds, cranberries, thyme and pepper- taste to adjust seasonings, add whisked egg.
• Toss gently to mix Spoon into oiled casserole dish, cover with lid.
• Bake for 45 minutes or until throughly heated.
• Serve.

CHICKEN WITH ORANGE-APRICOT STUFFING

Steps:

• Preheat oven to 180°C
• Heat olive oil in a medium heavy-based frying pan over a low to medium heat and gently cook shallots for 3-4 minutes or until softened.
• Add the rice and stir until rice grains are coated well with the oil. Add the orange rind, 1 1/4 cups of the orange juice, apricots and cardamom. Bring to the boil.
• Reduce heat to low and simmer, covered, for 15 minutes or until the liquid has been absorbed and the rice is tender. Remove from heat, transfer mixture to a bowl and cool completely.
• Wipe chicken inside and out with paper towel. Spoon the cooled rice mixture into the chicken cavity and seal opening with skewers or toothpicks. Place chicken in a roasting pan.
• Combine remaining orange juice and brown sugar in a jug and pour over chicken.
• Roast for 1 1/2 hours, basting occasionally with pan juices. Check the chicken has cooked through -the juices run clear when the chicken thigh is pierced with a skewer at the thickest part.
• Serve chicken with the rice stuffing.