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Ingredientes
- Â Â Turkey, about 21 pounds
- 2 x Oranges, cut in half
- 1 tsp Dry thyme
- Â Â Salt
- Â Â Freshly grnd black pepper
- 4 x Sticks of butter, room temp
- 1 c. Diced dry apricots
- 1Â 1/2 c. Grand Marnier
- 1 x Turkey liver and heart
- 2 x Sticks unsalted butter
- 2 c. Coarsely minced celery
- Â Â Lg yellow onion, minced
- 1 lb Bulk pork sausage
- 1 lb Herb stuffing mix
- 1 c. Slivered almonds
- 2 c. Chicken stock
- 1/2 tsp Dry thyme
- Â Â Salt, to taste
- Â Â Black pepper, to taste
Direcciones
- FOR TURKEY: Make the stuffing.
- Preheat oven to 450 degrees F.
- Rinse the turkey inside and out and pat dry. Squeeze the juice of the oranges all over the turkey and in teh neck and body cavities. Spoon the stuffing loosley into the cavities. Set aside any extra stuffing. Sew up the cavities or possibly close with small trussing skewers.
- Place the turkey on a roasting rack in a roasting pan. Sprinkle all over with thyme, and salt and pepper to taste. Spread the butter all over the turkey. Turn breast-side up in the pan and cover the pan with aluminum foil.
- Place the turkey in the oven and reduce the heat to 325 degrees F. Roast for 3 hrs. Remove the foil and roast, basting occasionally, till the juices run clear when the meaty part of a thigh is pierced with a sharp skewer., about 2 more hrs. Bake the leftover stuffing in a baking dish at 325 degrees F for 30 min.
- Let the turkey stand, covered with foil, for 15 min before carving.
- GRAND MARNIER APRICOT STUFFING: Place the apricots and 1 c. of the Grand Marnier in a small saucepan. Heat to boiling. Remove from heat and set aside. Simmer the turkey liver and heart in water to cover in a small saucepan for5 min; set aside to cold.
- Heat 1/2 c. of the butter in a large skillet over medium heat. Add in the celery and onion and saute/fry for 10 min. Transfer to a large mixing bowl.
- Cook the pork sausage in the same skillet, crumbling with a fork, till it is no longer pink. Remove from the heat and add in to the celery mix.
- Add in the stuffing mix, apricots with liquid, and almonds. Finely dice the turkey livers and heart and add in to the stuffing mix. Stir to combine.
- Heat the remaining 1/2 c. of butter and the stock in a small saucepan just till the butter melts. Pour over the stuffing mix and add in the remaining 1/2 c. of Grand Marnier. Stir well to moisten the stuffing.
- Season with the thyme and salt and pepper to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 265g | |
| Recipe makes 12 servings | |
| Calories 740 | |
| Calories from Fat 563 | 76% |
| Total Fat 63.77g | 80% |
| Saturated Fat 34.06g | 136% |
| Trans Fat 0.08g | |
| Cholesterol 214mg | 71% |
| Sodium 784mg | 33% |
| Potassium 366mg | 10% |
| Total Carbs 12.19g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.93g | 2% |
| Protein 15.49g | 25% |
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