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Ingredients:
18 each whole pitted prunes
1/2 cup dried currants
1 cup raisins
24 each dried apricot halves
1/4 cup bourbon
3 each tart cooking apples, unpeeled, cored and chopped
3 each large onions, peeled and diced
3 each celery ribs, diced
4 tablespoons melted butter
2/3 cup whole macadamia nuts
2/3 cup whole cashews
1 cup unsalted walnut pieces
2 cups whole raw cranberries
1 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1 teaspoon ground ginger
1 teaspoon dried chervil leaves
1 teaspoon finely minced fresh parsley
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 each eggs, slightly beaten
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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.
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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 3/4 full and roast according to size. (for a 20 lb. turkey, approx. 9 cups)
Recipe submitted by: Cindy Sanchez
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