Bread-Free Fruit and Nut Stuffing

Ingredients
18 whole pitted prunes
1/2 cup dried currants
1 cup raisins
24 dried apricot halves
1/4 cup Bourbon
3 cooking apples, unpeeled, cored and chopped.
3 large onions, peeled and diced
3 celery stalks, diced
4 tsp butter, melted
2/3 cup whole macadamia nuts
2/3 cup whole cashews
1 cup unsalted walnut pieces
2 cups whole, raw cranberries
1 tsp ground cloves
¼ tsp cayenne pepper
1 tsp ground ginger
1 tsp fresh parsley, minced
2 tbsp oil
2 eggs
Salt and Pepper to taste

The night before, place prunes, currants, raisins, and apricot halves in a bowl and pour bourbon over the top. Cover. If you are using salted macadamia nuts and salted cashews, remove salt by rinsing them under cold water. In a skillet, heat 2 tbsp oil and add nuts. Stir constantly until nuts turn golden brown. In a second skillet, add the butter, apples, onions and celery and cook over moderate heat until celery and onions become tender. Transfer mixture into a large mixing bowl. Add the fruit and all remaining ingredients. Gently mix the stuffing until evenly blended. When ready to use, stuff turkey 3/4 full and roast according to size, or put in an oven-proof dish and prepare as a side dish.