ROAST TURKEY WITH GRAND MARNIER APRICOT STUFFING RECIPE

Turkey, about 21 pounds
2 Oranges, cut in half
1 ts Dried thyme
Salt
Freshly ground black pepper
4 x Sticks of butter, room temp

GRAND MARNIER APRICOT STUFFING
1 c Diced dried apricots
1 1/2 c Grand Marnier
1 Turkey liver and heart
2 x 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 ts Dried thyme
Salt, to taste
Black pepper, to taste

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 the neck and body cavities. Spoon the
stuffing loosely 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 sauté 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.

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