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Fruit and Nut Stuffing
18 whole pitted prunes
1/2 c dried currants
1 c dark raisins
24 dried apricot halves
1/4 c orange juice
3 tart cooking apples, unpeeled, cored, chopped
3 large onions, diced
2 celery stalks, diced
6 tbs olive oil
2/3 c whole macadamia nuts, unsalted
2/3 c whole brazil nuts
1 c walnut pieces
2 c whole raw cranberries
1 tsp ground cloves
1/4 tsp cayenne pepper
1/2 tsp ground ginger
1 tsp ground cinnamon
1 tsp dried chervil leaves
1 tsp finely minced fresh flat-leaf parsley
2 tsp coarse sea salt
1/2 tsp freshly ground black pepper
2 eggs, slightly beaten
1 pkg plain stuffing mix or plain croutons

Put the prunes, currants, raisins, and apricot halves in a bowl, and pour the orange juice over the fruit. Cover bowl, and soak overnight. Combine the apples, onions, and celery in a large skillet along with four tablespoons olive oil. Cook the mixture over moderate heat, stirring occasionally, until the onions are soft and the celery is tender, about 10 minutes. Heat 2 teaspoons olive oil in a skillet and add the nuts. Toast them, stirring constantly, until golden. Transfer the sautéed onion mixture to a large mixing bowl. Add the macerated fruit, the toasted nuts, and all remaining ingredients. Gently mix the stuffing with 2 large spoons or your hands until evenly blended. Set the stuffing aside while you prepare the turkey for roasting. After the turkey has been stuffed, any remaining stuffing can be cooked separately.Place stuffing in an oiled baking dish, cover and bake at 350 degrees for about 45 minutes until heated through.
Recipe featured in Bread Daily on 11/21/01.