CHORIZO, APRICOT & GRAND MARNIER STUFFING
The sausage keeps this stuffing moist and adds a wonderful spicy finish. You can substitute andouille sausage for the chorizo and cornbread stuffing mix for the traditional stuffing mix for an equally delicious dressing.
- 1 cup dried apricots, diced
- 1 cup grand Marnier
- 12 ounces Mrs. Cubbisons 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
- 1 tablespoon Chef Jamie's Chicken & Turkey Spice Rub*
- Kosher salt & Ground pepper, to taste
- 1/4 cup fresh parsley, chopped
- 1 - 1 1/2 cups chicken broth
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 sauté 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.