Melt half cup of the butter in a large skillet over medium heat. Add the celery and onion and saute for 10 minutes. Transfer to a large mixing bowl. Cook the pork sausage in the same skillet, crumbling with a fork, until it is no longer pink. Remove from the heat and add to the celery mixture. Add the stuffing mix, apricots with liquid, and almonds. Finely dice the turkey livers and heart and add to the stuffing mixture. Stir to combine. Heat the remaining half cup of butter and the stock in a small saucepan just until the butter melts. Pour over the stuffing mixture and add the remaining half cup of Grand Marnier. Stir well to moisten the stuffing. Season with the thyme and salt and pepper to taste.