Fruit And Nut Stuffing
|Prunes||18 , pitted and chopped|
|Raisins/Currants||1⁄2 Cup (8 tbs)|
|Dried apricot halves||12 , chopped|
|Bourbon||1⁄4 Cup (4 tbs)|
|Corn oil/Canola / olive oil||1 Tablespoon|
|Spanish onions||3 Large, chopped|
|Celery stalks||2 , chopped (With Greens)|
|Granny smith apples/Other tart apples||3 , peeled and diced|
|Cranberries||2 Cup (32 tbs) (Fresh/Frozen,1 Bag)|
|Toasted pine nuts||1 Cup (16 tbs)|
|Finely chopped almonds/Hazelnuts pecans/ walnuts||1 Cup (16 tbs)|
|Chopped ginger root||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Black pepper||1 Teaspoon|
|Eggs||2 Large, beaten|
1. Combine the prunes, raisins or currants, apricots, and bourbon in a small bowl. Cover and let sit overnight at room temperature.
2. Heat a medium-sized pan over medium heat and add oil. When the oil is hot, add the onions and celery and cook until golden, about 10 minutes.
3. Place the onion mixture in a large mixing bowl, add the dried fruit mixture and the remaining ingredients.
4. Place the stuffing in turkey cavities or in an ovenproof dish and bake for about 35 minutes at 350° F.