1. Place apricots and 1 cup Grand Marnier in a small saucepan. Heat to a boil to plump the apricots. Remove from the heat and set aside.
2. In a large skillet, cook the sausage. Remove from heat.
3. In a large mixing bowl, combine breadcrumbs, apricots with liquid, sausage, chopped apple, onion, celery, almonds, and poultry broth. Stir to combine. Add remaining Grand Marnier. Stir well to moisten stuffing. Season with thyme and pepper and salt to taste.
4. Lay all three birds skin side (breast) down on a clean flat surface. Starting with the turkey, press about threequarters of an inch of the stuffing firmly into the flesh. Lay the duck on top of the turkey and stuffing, spread it out, and repeat the process only this time use about ½ inch of stuffing. Next, lay the chicken on top and put a small mound of stuffing in the center.
5. Cut 5 pieces of butcher’s twine into 30” lengths. You want to tie the turkey back together so that it looks like a turkey again. Slide each piece of the cut twine under the turkey. Gently fold the sides of the turkey up and tie it back together. It may take a few tries, and a few extra pieces of twine, but that is ok.
6. Turn the Turducken over and place in a roasting pan. Squeeze the juice of the oranges over the skin, cover in foil, and put it in the oven at 225°. You want to cook it slowly and at a low temperature. You need to cook a Turducken this size for about 8 hours. During the last 2 hours you can uncover it to brown the skin. To make sure it is done, stick a meat thermometer into the deepest part of the Turducken. You have to be sure that the internal temperature is 165°. Take the temperature in a couple of places to be safe.