Fruit And Nut Stuffing

Ingredients

18 pitted prunes
55 gr currants
170 gr raisins
24 apricot
1/4 bourbon
3 tart cooking apples
1 unpeeled
3 onions
3 celery ribs
20 gr melted butter
95 gr macadamia nuts
80 gr cashews
130 gr walnut
2 cranberries
1 gr cayenne pepper
2 gr ginger
1 gr chervil leaves
1 gr parsley
6 gr salt
1 gr black pepper
2 eggs

Instructions

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 tablespoon. 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 0.75 full and roast according to size. (for a 20 lb. turkey, approx. 9 cups)