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Grandma Bogey Christmas Stuffing




Source of Recipe


Buddy Cookbook


List of Ingredients




1-1/2 cups diced dried apricots
1/4 cup amaretto liqueur (use one of those miniatures)
1/4 cup brandy (again, a miniature) or cognac
1-1/2 sticks margarine
1 medium-small onion, diced
4-5 scallions, white part and green, sliced
4 stalks of diced celery
3/4 lb Pepperidge Farm herb stuffing crumbs
1/2 lb Italian sausage, casings removed, fried till no longer pink and broken into crumbs
1 heaping cup broken pecans
1 ripe pear, cored and diced
1/2 Tablesp Bell's dried seasoning
2 scant cups College Inn chicken stock
salt and pepper to taste (I didn't use the salt --canned stock and margarine are salty
enough, as is the PepFarm seasoned breadcrumbs)


Recipe



Soak apricots in amaretto and brandy for 2 hours. Melt half the butter in large pan, saute onion, scallions and celery and stir for 10 minutes. (Alternately, put into a bowl and nuke on high 5 min.) Transfer to large bowl and toss with the stuffing.

Fry sausage, discard oil. Toss into stuffing and stir to combine.

Add the nuts, pear and Bells. Toss. Add the apricots WITH THEIR LIQUID.

Heat remaining butter with chicken stock until melted. Pour over the stuffing. Mix well and season.

Recipe says you can pack this into the OILED or PAMMED augratin dish and hold until ready to bake. Top the dish with pieces of butter. Bake 350F for 40 min.