1 cup dried apricots, diced
1 1/2 cups Grand Marnier
1 cup margarine or unsalted butter
2 cups celery, diced
2 large onions, diced
5 cups of bread, preferably baguette, cut into one inch squares, crusts removed
1 cup slivered almonds
2 cups rich chicken broth or vegetable broth
2 tablespoons of fresh thyme, chopped
2 tablespoons of fresh sage, chopped
Kosher salt & freshly ground black pepper
Preheat oven to 325 degrees. Place the slivered almonds on a shallow baking pan. Keeping a close watch, bake until lightly browned. Set aside to cool. Place bread cubes on baking pans to heat in the oven for 10 to 15 minutes, checking often. The bread cubes should be slightly dried out. Allow bread to cool. Place the apricots and 1 cup of the Grand Marnier in a small saucepan. Heat to boiling. Remove from heat and set aside.
Melt one-half cup of margarine or butter in a large skillet over medium heat. Add the celery and onion and saute for 10 minutes. Transfer to a large bowl.
Add the bread cubes, apricots with the liquid and the almonds to celery and onion mixture. Stir to combine. In a large skillet, heat the remaining 1/2 cup margarine or butter and stock just until the butter melts. Pour over the dressing mixture and add the remaining 1/2 cup of Grand Marnier. Stir well to moisten the mixture, adding the thyme and sage plus salt and pepper to taste. Add additional herbs as desired. Bake dressing in a large buttered casserole dish at 325 degrees for 30-35 minutes.