---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Apple, Apricot & Walnut Stuffing
  Categories: Dressings, Breads, Turkey, Holiday
       Yield: 9 Cups
  
       1 c  Walnuts
       1 c  Dried apricots; fine diced
     1/4 c  Raisins
     1/2 c  Calvados, applejack OR cider
      10 oz Bread; day old French,
            - Italian or white bread
       6 tb Unsalted butter
       1 lg Onion; finely chopped
       1 c  Celery; chopped
   2 1/2 c  Tart green apples; peel,
            - finely chopped
            Salt & fresh ground pepper
     1/8 ts Ground cloves
     1/4 ts Dried thyme; crumbled
     1/4 ts Dried sage; crumbled
       6 tb Chicken or turkey stock
  
   Toast walnuts on rimmed baking sheet at 350~ until lightly browned, about 5
   minutes. Cool nuts and coarsely chop. Combine apricots, raisins and
   Calvados in small saucepan and mix well. Bring to simmer. Remove from heat.
   Cover and let stand 30 minutes, stirring occasionally. Reduce oven
   temperature to 275~. Cut bread into 1/2 cubes to make 2 quarts and spread
   out on large baking sheet. Bake, stirring frequently, until crisp and dry,
   about 120 minutes. Cool and transfer to large bowl. Melt butter in large
   skillet over medium heat. Add onion, celery and apples and season to taste
   with salt and pepper. Saute until onion is tender but not brown, about 10
   minutes. Add cloves, thyme and sage and stir until blended. Remove from
   heat. Add onion mixture, nuts and apricot mixture with liquid to bread and
   toss lightly. Mixture may appear dry but will become moist from juices in
   the bird. Season to taste with salt and pepper. (Stuffing can be
   refrigerated, covered, up to 1 day. Makes 8-9 cups, enough for 1 medium
   turkey or 2 chickens.
   
   NOTE: To bake stuffing separately, spoon into greased 2 1/2-quart casserole
   and dot with butter. Bake, covered, at 350~ about 15 minutes, then pour 1/4
   cup chicken or turkey stock evenly over top. Bake 15 minutes more. Pour
   another 1/4 cup stock evenly over top. Bake 15 minutes longer, uncovering
   last 10 minutes for crisper top. Serve hot.
  
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