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 
  minutes. 
  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)