CHORIZO, APRICOT & GRAND MARNIER STUFFING
Serves: 8
CHORIZO, APRICOT & GRAND MARNIER STUFFING
Cook time: 50 MinTotal time: 50 Min
Ingredients
- 1 cup dried apricots, diced
- 1 cup grand Marnier
- 12 ounces dry cornbread stuffing mix
- 1 1/2 pounds chorizo sausage, halved lengthwise and cut into 1/2" pieces
- 3 tablespoons unsalted butter
- 3 cups yellow onions, diced
- 2 cups celery, diced
- 2 teaspoons fresh thyme
- 1 teaspoon fresh sage, chopped
- Kosher salt & Ground pepper, to taste
- 1/4 cup fresh parsley, chopped
- 1 - 1 1/2 cups chicken broth
Instructions
- Preheat the oven to 350 F.
- Place the diced apricots and 3/4 cup of the Grand Marnier in a small saucepot. Bring to a boil, then remove from the heat. Allow to plump for 30 minutes.
- Place the dry stuffing mix in a large mixing bowl. In a large saute' pan, cook the chorizo in batches until golden brown. Using a slotted spoon, remove the chorizo and add it to the stuffing mix.
- Using the same sauté pan (do not discard the oil from the sausage), add the butter, onions, and celery and sauté until tender, stirring often, about 15 minutes. Stir in Chef Jamie’s Chicken & Turkey Spice Rub and additional salt and pepper to taste.
- Add the sautéed mixture to the stuffing mix along with the parsley. Add the remaining 1/4 cup Grand Marnier and enough chicken broth to moisten the stuffing. Mix to combine well. (If you are stuffing and roasting your turkey, be sure to cool the stuffing mixture to room temperature before stuffing your turkey.)
- Generously butter a 13x9x2-inch baking dish. Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until heated through about 45 minutes. Uncover and bake until the top is crisp and golden, about 15 minutes longer.
Jamie Gwen
Jamie is a Culinary Institute of America and Le Cordon Bleu Graduate, a Syndicated Radio Host, Certified Sommelier, Public Speaker and 7-Time Cookbook Author.
To support restaurants, I re-released my digital cookbook at $5.99 and will donate all proceeds from the sale of the book to the Covid-19 Emergency Relief Fund, set-up by the Restaurant Workers’ Community Foundation.