The right stuffing

150-175g dried apricots, diced
350ml Grand Marnier
turkey liver and heart
225g unsalted butter
200g coarsely chopped celery
1 large onion, chopped
450g pork sausagemeat
450g herb stuffing mix, eg: Paxo
115g slivered almonds
450ml chicken stock
½ tsp dried thyme
salt and freshly ground black pepper

1. Bring the apricots to the boil with 225ml of the Grand Marnier and remove from the heat.
2. Simmer the turkey liver and heart in water to cover for 5 minutes, then cool.
3. Melt half the butter in a large frying pan over medium heat. Add the celery and onion and fry, stirring for 10 minutes. Put into a large mixing bowl.
4. In the same pan, fry the sausagemeat until opaque. Add to the mixing bowl, along with the stuffing mix, almonds, apricots and their liquid and stir.
5. Heat the remaining butter and the stock in a small pan until the butter melts, then pour over the stuffing mixture with the remaining Grand Marnier. Stir well to incorporate, and season with the thyme, salt and pepper.

Cornbread stuffing (1)
(for turkey and chicken)

175g butter
225g onion, finely chopped
115g green pepper, finely chopped
150g heart of celery, finely chopped
200g corn bread, finely crumbled
350g crumbled toast
2 hard-boiled eggs, coarsely chopped
110ml chicken stock
3 eggs
salt and freshly ground pepper, to taste

1. Melt 60g butter in a pan and fry the onion, pepper and celery, stirring, until they are just turning tender. Set aside.
2. Put the crumbled corn bread and toast in a mixing bowl. Add the hard-boiled eggs, celery mixture and all the remaining ingredients. Stir well to blend.