Apricot Stuffing

2nd amounts for 1/4 recipe

1 cup diced dried apricots (1/4 Cup)

1.50 cups triple sec (3oz)

Turkey liver and heart diced

1 cup unsalted butter (1/4 Cup)

2 cups coarsely chopped celery (1/2 cup)

1 large yellow onion chopped (1/4)

1 lb pound bulk port sausage (1/4 Cup)

1 lb herb stuffing mix ( 1/4 lbs)

1 cup slivered almonds (optional)

2 cups chicken stock (1/2 Cup)

½ tsp dried thyme (1/8 tsp)

salt and pepper to taste

Place the apricots and 1/2 of the triple sec in a small saucepan. Heat to a boil then remove from the 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 of the butter in a large skillet over medium heat. Add the celery and onion and saute for 10 Minutes. Transfer to a large mixing bowl.

Cook the 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 liver and heart and add to the stuffing mixture. Stir to combine.

Heat the remaining butter and the stock in a small saucepan just until the butter melts. Pour over the stuffing mixture and add the remaining triple sec. Stir well to moisten the stuffing. Season with thyme and salt and pepper to taste.

Bake in covered dish at 325 for 30 Minutes.

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Apricot Stuffing