| 1 | Put the prunes, currants, raisins, and apricot halves in a bowl and pour the bourbon over the fruit. |
| 2 | Cover bowl and soak overnight. |
| 3 | If you are using salted macadamia nuts and salted cashews, put them in a strainer and remove salt by rinsing them under cold water. |
| 4 | Dry on paper towels. |
| 5 | Heat 2 tbsp. vegetable oil in a skillet and add the nuts. |
| 6 | Toast them, stirring constantly, until golden. |
| 7 | Combine the apples, onions, and celery in a large skillet along with the butter. |
| 8 | Cook the mixture over moderate heat, stirring occasionally, until the onions are soft and celery is tender, about 11 minutes. |
| 9 | Transfer the onion mixture to a large mixing bowl. |
| 10 | Add the macerated fruit and all remaining ingredients. |
| 11 | Gently mix the stuffing with 2 large spoons until evenly blended. |
| 12 | Set aside the stuffing while you prepare the turkey for roasting. |
| 13 | Stuff turkey ?full and roast according to size. |
| 14 | (for a 20 lb. turkey, approx. 9 cups) |
