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Roast Turkey With Grand Marnier Apricot Stuffing

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats		Holiday, Main dish, Poultry	12	Servings

INGREDIENTS

		Turkey, about 21 pounds
2		Oranges, cut in half
1	t	Dried thyme
		Salt
		Freshly ground black pepper
4		Sticks of butter, room temp
1	c	Diced dried apricots
1 1/2	c	Grand Marnier
1		Turkey liver and heart
2		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	t	Dried thyme
		Salt, to taste
		Black pepper, to taste

INSTRUCTIONS

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.  Posted to MM-Recipes Digest V4 #288 by "John
Weber" <hdbrer@ibm.net>  on Nov 03, 97

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 718 Calories From Fat: 413 Total Fat: 46.8g Cholesterol: 164.7mg Sodium: 1462.9mg Potassium: 394mg Carbohydrates: 25.5g Fiber: 2.5g Sugar: 7.4g Protein: 35.3g