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

  • dried apricots
  • celery
  • Grand Marnier
  • oranges
  • thyme
  • whole turkey
  • butter
  • chicken stock
  • bulk pork sausage
  • turkey livers
  • herb stuffing mix
  • slivered almonds
  • turkey hearts

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

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

  • 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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