1/4 C almonds, slivered
1/2 C dried apricots
1/2 C Grand Marnier
1 T orange zest
1/2 onion, diced
2 strips bacon, finely chopped (optional)
1/3 C butter
1/4 C parsley, finely chopped
1/3 C heavy cream
1/2 C chicken stock
4 C white bread, crust removed, cut into 1 inch pieces
salt and white pepper, freshly ground
Toast the almonds in the oven at 325F for 5 min or so,
until fragrant and just started to turn color.
Take off from the baking sheet and cool.
Bring apricots, Grand Marnier and orange zest to a boil.
Take off the stove and let sit.
In a separate skillet, sauté the onions and bacon in butter
until onions are turning golden brown and bacon is crispy.
Add parsley, stir and transfer to a large mixing bowl.
In another bowl, whisk the egg and add cream, chicken stock, salt and pepper.
Add bread, onions and parsley, apricots and their liquid, and toasted almonds.
Mix to combine and bake separately or inside a bird or a pork crown roast
Note: Can substitute Grand Marnier for 2 oz of orange syrup and 2 oz water.
Match made in Heaven:
Use with any bird or a Pork Crown Roast.