Include in Print View:

Liqueur & Orange Stuffing

Liqueur & Orange Stuffing recipe image
This Liqueur & Orange Stuffing transforms standard stuffing mix into a sophisticated side dish with bright citrus notes and rich buttery flavor. The combination of Grand Marnier or Sabra liqueur, fresh mandarin orange sections, and plump raisins creates a delightful balance of sweet and savory. Finely chopped onions and celery add essential aromatic depth and texture, while the beaten egg binds the mixture perfectly for stuffing a bird or baking in a dish. Ideal for holiday dinners or special weekend roasts, this recipe brings a touch of elegance to the table. The moist, tender crumb contrasts beautifully with roasted meats. It is versatile enough to be served warm or at room temperature, making it a crowd-pleasing addition to any festive feast.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 10
Calories: 1974.9
Dietary: Gluten-free, Vegetarian
Description
This Liqueur & Orange Stuffing transforms standard stuffing mix into a sophisticated side dish with bright citrus notes and rich buttery flavor. The combination of Grand Marnier or Sabra liqueur, fresh mandarin orange sections, and plump raisins creates a delightful balance of sweet and savory. Finely chopped onions and celery add essential aromatic depth and texture, while the beaten egg binds the mixture perfectly for stuffing a bird or baking in a dish. Ideal for holiday dinners or special weekend roasts, this recipe brings a touch of elegance to the table. The moist, tender crumb contrasts beautifully with roasted meats. It is versatile enough to be served warm or at room temperature, making it a crowd-pleasing addition to any festive feast.
Ingredients
  • 18 ounce Package stuffing mix
  • 3/4 cup Butter
  • 1/4 cup Sabra or Grand Marnier
  • 1 large Onion, finely chopped
  • 1 cup Celery, minced
  • 3/4 cup Hot water
  • 1/2 cup Raisins
  • 1 Egg, beaten
  • 1/2 cup Mandarin Orange Sections
Directions
  1. 1
    Melt the butter in a large skillet over medium heat until it foams.
  2. 2
    Add the finely chopped onion and minced celery to the skillet.
  3. 3
    Saut&# 195;© the vegetables, stirring frequently, until they are wilted and tender, about 5-7 minutes.
  4. 4
    Remove the skillet from the heat.
  5. 5
    In a large mixing bowl, combine the stuffing mix, sautéed vegetables, raisins, and mandarin orange sections.
  6. 6
    Pour the hot water, liqueur, and beaten egg over the dry ingredients.
  7. 7
    Toss gently but thoroughly until all the stuffing mix is evenly moistened.
  8. 8
    Spoon the stuffing mixture loosely into the bird's chest cavity or into a greased baking dish.
  9. 9
    Cover and bake according to your roasting instructions or until heated through.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 1974.9kcal
% Daily Value *
Total Fat 104.3g161%
Saturated Fat 36.5g183%
Cholesterol 96.8mg33%
Sodium 5715.9mg239%
Total Carbohydrate 243.0g81%
Dietary Fiber 16.7g67%
Sugars 116.8g
Protein 15.8g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe is designed for a 10-12 lb bird. Increase measurements proportionally for larger sizes.

For a vegetarian version, ensure the stuffing mix does not contain chicken broth or fat. You can substitute the butter with olive oil if desired.

If you prefer a less sweet version, reduce the amount of raisins or omit the orange sections.

Leftover stuffing can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until piping hot.

Be careful not to overstuff the bird, as the stuffing will expand during cooking. It is safer to cook stuffing separately in a baking dish to ensure it reaches a safe internal temperature of 165ðF (74ðC).

Keywords: stuffing, orange, liqueur, grand marnier, sabra, raisins, celery, onion, butter, mandarin, holiday, christmas, thanksgiving, side dish, roast, citrus, aromatic, festive, stuffing mix, egg, hot water
Read it online: https://www.chefs-mate.com/recipe/liqueur-orange-stuffing/