Roast turkey with Grand Marnier apricot stuffing from The Silver Palate Good Times Cookbook (page 285) by Julee Rosso and Sheila Lukins and Sarah Leah Chase

  • thyme
  • dried apricots
  • Show all ingredients...

  • EYB Comments

    Advance prep: Preparation must begin more than 4 hours before serving.

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Notes about this recipe

  • Eat Your Books

    Advance prep: Preparation must begin more than 4 hours before serving.

  • nutrica6 on January 05, 2025

    This is one of the best stuffing recipes I've ever had. I had smoked turkey necks so I boiled them and pulled as much meat off as I could in place of the giblets. I also ran out of Grand Marnier but triple sec worked fine. I was worried about it being sweet with the apricots but it was really perfect. I used 12oz of stuffing mix and tried to 3/4 the recipe as best I could, then baked in a 9x13 casserole dish at 350 for about 45min.

  • babyfork on December 17, 2019

    My mother wasn't a great cook, so I taught myself from watching PBS and reading cookbooks when I was in my early teens. Soon after I took over making the stuffing and roasting the turkey for Thanksgiving. The Silver Palate Cookbook was popular back then in the 1980s and I imagine I picked this recipe because it sounded very gourmet to a kid who wasn't even old enough to buy the Grand Marnier! I made it several times as a young adult, and then somewhere along the way started trying new stuffing recipes. I decided to bring it back for Turkey Day 2019 and glad I did! I used Pepperidge Farms herb stuffing mix, didn't use the giblets since we had a smoked turkey, omitted the almonds, and used fresh thyme. I did use a rich homemade turkey stock for the broth. I baked it casserole-style since we weren't stuffing a turkey and it was delicious. I'm not sure it absolutely needs the Grand Marnier poured over at the end. It can be a bit strong although it mellows out in the leftovers.

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