Vintage Thanksgiving postcard
Photo By Getty Images
Pamela Baxter
Photo By STEVE EICHNER
APRICOT SAUSAGE STUFFING:
PAMELA BAXTER
President and ceo, LVMH Perfumes and Cosmetics
“As I’m not so fond of the turkey, I am a sucker for the stuffing that
goes inside. This is one of two recipes that I love. Both contain sausage, an essential ingredient, in my opinion, for any successful stuffing recipe.”
INGREDIENTS
1 cup diced dried apricots
1 1/2 cups Grand Marnier
Turkey liver and heart
2 sticks unsalted butter
2 cups chopped celery
1 lg onion, chopped
1 lb. bulk pork sausage
1 lb. herb stuffing mix
1 cup slivered almonds
2 cups chicken stock
1/2 tsp. dried thyme Salt and pepper to taste
Place apricots and 1 cup of Grand Marnier in a small saucepan. Heat to boiling. Remove from heat and set aside. Simmer turkey liver and heart in water to cover in a small saucepan for 5 minutes, set aside to cool. Melt one stick of butter in a large skillet over medium heat. Add celery and onion and sauté for 10 minutes. Transfer to a large mixing bowl. Cook sausage in same skillet, crumbling with a fork until no longer pink. Remove from heat and add to celery mixture. Add the stuffing mix, apricots and liquid, and almonds. Finely dice the turkey liver and heart and add to the stuffing mixture. Stir to combine. Heat the remaining stick of butter and the stock in a small saucepan just until butter melts. Pour over the stuffing mixture and add the remaining 1/2 cup of Grand Marnier. Stir well to moisten stuffing. Season with thyme, salt and pepper to taste. Enough for a 21- to 25-lb. turkey.
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