Recipe - Fruit And Nut Stuffing

18 Whole pitted prunes
One half cup Dried currants
1 cup Raisins
24 Dried apricot halves
One fourth cup Bourbon
3 Tart cooking apples,
Unpeeled, cored and chopped
3 Large onions, peeled and dic
3 Celery ribs, minced
4 tablespoon Melted butter
2/3 cup Whole macadamia nuts
2/3 cup Whole cashews
1 cup Unsalted walnut pieces
2 cup Whole raw cranberries
1 teaspoon Ground cloves
One fourth teaspoon Cayenne pepper
1 teaspoon Ground ginger
1 teaspoon Dried chervil leaves
1 teaspoon Finely minced fresh parsley
2 teaspoon Salt
One fourth teaspoon Freshly ground black pepper
2 Eggs, slightly beated

Put the prunes, currants, raisins, and apricot halves in a bowl and pour
the bourbon over the fruit. Cover bowl and soak overnight. If you are
using salted macadamia nuts and salted cashews, put them in a strainer and
remove salt by rinsing them under cold water. Dry on paper towels. Heat 2
tbsp. vegetable oil in a skillet and add the nuts. Toast them, stirring
constantly, until golden. Combine the apples, onions, and celery in a large
skillet along with the butter. Cook the mixture over moderate heat,
stirring occasionally, until the onions are soft and celery is tender,
about 11 minutes. Transfer the onion mixture to a large mixing bowl. Add
the macerated fruit and all remaining ingredients. Gently mix the stuffing
with 2 large spoons until evenly blended. Set aside the stuffing while you
prepare the turkey for roasting. Stuff turkey Three fourths full and roast according
to size. (for a 20 lb. turkey, approx. 9 cups)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini