Fruit And Nut Stuffing - cooking recipe

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

Preparation

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