Fruit and Nut Stuffing

I don't need to eat more bread on Thanksgiving and I prefer to have a non-meat stuffing so that I can serve the leftovers with any other meal.

• Ready In: 2 hrs
• Serves: 25
• Yields: 9 cups

Ingredients

• 18  pitted prunes
• 1⁄2 cup dried currant
• 1  cup dark raisin
• 24  dried apricots
• 1⁄4 cup Bourbon
• 2  teaspoons extra virgin olive oil
• 2⁄3 cup cashews
• 1  cup  unsalted walnut pieces
• 3  tart apples, cored and chopped
• 3  large onions, diced
• 2  celery ribs, diced
• 1⁄4 cup coconut oil (or margarine)
• 2  cups cranberries, raw
• 1  teaspoon ground cloves
• 1⁄4 teaspoon cayenne pepper
• 1  teaspoon ground ginger
• 1  teaspoon chervil
• 1  teaspoon fresh parsley, minced
• 2  teaspoons salt
• 2  eggs
• 1  teaspoon ground cinnamon
•  broth or  water

Directions

1. Preheat oven to 325.
2. Combine first 5 ingredients, cover and soak overnight.
3. Using the EVOO, toast the nuts, stirring until golden.
4. Sautee the apples, onion and celery in coconut oil until tender. Then transfer it to a large mixing bowl.
5. Add the soaking fruit and nuts to the mix.
6. Add the remaining ingredients and mix well.
7. Add enough broth to moisten it well.
8. Put the dressing in a well greased casserole pan and back for 90 minutes or until done to your liking.