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
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 3/4 full and roast according to size. (for a 20 lb. turkey, approx. 9 cups)
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