Put the apricots and the Grand Marnier into a small saucepan and bring to the boil. Remove from heat and put a plate or lid on top. Let the apricots soften in the Grand Marnier.
Melt the butter, add onions and cook for a few minutes or until slightly wilted. Mix in the apple with cinnamon and lemon juice. Put a lid on and let the onion and apples cook gently until they are almost soft.
Mix apricots with the onion and apple, pecan nuts, almonds, crumbs, egg and egg white.
Add enough stock to ensure the mixture is moist. This depends greatly om the crumbs, so judge carefully. You may need only a spoonful or more than the quarter cup.
Season well and let the mixture become cold. This should be sufficient for a 5 kilogram bird.
There are no raw ingredients in the mixture, so you can let it stand overnight in the refrigerator, or stuff the turkey about eight hours in advance.
I made two adjustments to this recipe (which is the one mum’s used at Christmas for ages): I used torn-up corn bread in place of normal bread crumbs, and I baked the stuffing in the oven separately from the turkey, about 200C for about 45 minutes.