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January 2019

Apple Recipes

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Cajun Spice Ornish

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Grand Marnier Apricot Stuffing Recipe

Grand Marnier Apricot Stuffing recipe and other apple recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Grand Marnier Apricot Stuffing  recipe  PDF


1 c Dried apricots diced
1 1/2 c Grand Marnier
4 c Chicken broth
2 c Celery coarsely chopped
1 Yellow onion chopped
1 lb Turkey sausage
1 lb Herb stuffing mi
1 c Apple pieces slivered
1/2 ts Dried thyme
Fresh ground balck pepper Place apricots and 1 cup Grand Marnier in a small saucepan, and heat to boiling. Remove from the heat and set aside. Heat chciken broth to boiling. add celery and onion. Simmer 20 minutes or until tender. Cook the sausage in the microwave oven and chop fine. In a large mi ing bowl, combine stuffing mi , apricots with liquid, sausage, slivered apples, onion, celery and broth. Stir to combine. Add remaining Grand Marnier. Stir well to moisten stuffing. Season with thyme and pepper to taste. Makes enough for 21 24 pound turkey.

Grand Marnier Apricot Stuffing recipe and other apple recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
528 people have voted
Last Reviewed on 2019-01-17



Thursday, Jan 17 2019 Download & Print Grand Marnier Apricot Stuffing  recipe  PDF   Apple recipes RSS   New

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Peppy Panini
Peppy Panini Recipe


1 8 inch focaccia (Italian Flat bread) 6 T Light garden vegetable cream Cheese, divided 1 Tomato, thinly sliced 1/2 Green bell pepper, thinly Sliced 24 Slices pepperoni 2 Thin slices red onion, Separated 3/4 c Shredded provolone cheese Heat oven to 350 degrees. Slice forcaccia in half horizontally. Spread each half with 3 T cream cheese. Layer one half with tomato, bell pepper, pepperoni and cheese. Cover with remaining bread half. Wrap tightly in foil. Bake 20 to 25 minutes or until hot. Cut into wedges. ...

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