people
people

Good Eats: Land of Plenty

These industry execs are as accomplished in the kitchen as they are in business. Here, their Thanksgiving favorites.

View Slideshow

Pamela Baxter

Photo By STEVE EICHNER

Appeared In
Special Issue
Beauty Inc issue 11/11/2011

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.

 

View Slideshow
Page:  Next »
VIEW ARTICLE IN ONE PAGE
load comments

ADD A COMMENT

Sign in using your Facebook or Twitter account, or simply type your comment below as a guest by entering your email and name. Your email address will not be shared. Please note that WWD reserves the right to remove profane, distasteful or otherwise inappropriate language.
News from WWD
Newsletters

Sign upSign up for WWD and FN newsletters to receive daily headlines, breaking news alerts and weekly industry wrap-ups.

LatestPublications
getIsArchiveOnly= hasAccess=false hasArchiveAccess=false