IN THE INTEREST OF GETTING GOOD AND THANKFUL

Here's one of my favorite recipes:

Wild Turkey Apricot Stuffing

Bottle of Wild Turkey bourbon
1/2 cup dried apricots, coarsely chopped
1/2 cup golden raisins
medium onion, diced
2 stalks celery, diced
1 clove garlic, chopped
1 cup chopped walnuts or pecans
loaf of white bread, cubed
7 tablespoons butter
1 1/2 cup vegetable stock

Soak apricots and raisins in 1/3 cup bourbon overnight. Preheat oven to 375 degrees. Heat veggie stock in sauce pot, melt in 5 tablespoons butter. Pour two fingers of bourbon into a lowball glass, add a squirt of water. Melt 2 tablespoons butter in a large skillet, add onion, celery, garlic, occasionally tossing artfully while sipping drink until onion is slightly carmelized. Add all ingredients in large mixing bowl, mix well but don't pulverize. Spoon mixture into casserole pan or pot, tamp down gently, bake for 35-45 minutes or until top browns slightly. Chase with water, if desired.

--Matthew Duss

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