Sonoran Pinion Nut & Cranberry Grand
From The Sonoran Grill
1 LB Bulk pork sausage, fried and drained (with sage if available)
1 LB Herb stuffing mix
1 C Pinion nuts
1/2 TSP Dried ground thyme
1/2 TSP Dried marjoram
Salt and fresh-ground black pepper to taste
3/4 C Dried cranberries
1-1/2 C Grand Marnier
1 C Sweet butter, melted
3 C Chicken broth
1 Large, white onion, minced
2 C Celery, chopped
1-1/2 C Roasted and peeled, poblano chiles, diced
1. Bring the cranberries and 1C of the Grand Marnier to a boil in a small
saucepan. In a separate pan, bring the chicken broth to a simmer.
2. In a large skillet, sauté the onion and celery in half of the butter. Add the
cranberry mixture, chilies, sausage, stuffing mix, and pinion nuts; toss well.
While tossing add the rest of the Grand Marnier and butter.
3. Add spices and season to taste with salt and pepper. While stirring, add warm
4. Makes enough stuffing for a 21-24LB turkey or a 10-15LB crown roast.