Grand Marnier Apricot Stuffing

This stuffing is built for a big bird and a special occasion. Dried apricots soaked in Grand Marnier plump up and release their concentrated sweetness into the orange liqueur, which then gets folded into the entire dressing. Every bite carries that warm, boozy, citrus-fruit flavor.

Turkey sausage adds savory depth and protein without the heaviness of pork sausage. Slivered apples bring a fresh, tart crunch that contrasts with the soft, sweet apricots. Celery and onion simmered in chicken broth until tender form the aromatic base.

This makes enough to fill a 21 to 24 pound turkey, so scale down for a smaller bird. The key is getting the moisture level right. The stuffing should be evenly damp but not soggy. If it feels dry, add more broth. If it’s dripping, you’ve gone too far.

Chef Tips

• Heat the Grand Marnier and apricots until just boiling, then let them sit while you prep everything else. The longer they soak, the more flavor they absorb.
• Cook the sausage completely before mixing it in. Raw sausage inside a turkey is a food safety risk.
• Mix gently with your hands rather than a spoon. A spoon compresses the stuffing and makes it dense instead of light and fluffy.
• If baking outside the bird, spread in a casserole dish and bake at 350°F (180°C) for 30-35 minutes, covered.

Variations

• Cranberry version: Add a cup of dried cranberries alongside the apricots for a tart contrast.
• Pecan studded: Fold in toasted pecans for extra crunch and richness.
• Non-alcoholic: Substitute fresh orange juice for the Grand Marnier. You lose the boozy warmth but keep the citrus-fruit pairing.