---------- Recipe via Meal-Master (tm) v8.02
  Categories: Poultry
       Yield: 1 servings
      18 ea Whole pitted prunes
     1/2 c  Dried currants
       1 c  Raisins
      24 ea Dried apricot halves
     1/4 c  Bourbon
       3 ea Tart cooking apples,
       1 x  Unpeeled, cored and chopped
       3 ea Large onions, peeled and dic
       3 ea Celery ribs, diced
       4 T  Melted butter
     2/3 c  Whole macadamia nuts
     2/3 c  Whole cashews
       1 c  Unsalted walnut pieces
       2 c  Whole raw cranberries
       1 t  Ground cloves
     1/4 t  Cayenne pepper
       1 t  Ground ginger
       1 t  Dried chervil leaves
       1 t  Finely minced fresh parsley
       2 t  Salt
     1/4 t  Freshly ground black pepper
       2 ea Eggs, slightly beated
   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
   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)