Fruit Stuffing

Fruit Stuffing
Something of a Scandinavian tradition, this stuffing would also work in a large goose or two large ducks. There's no bread, just dried fruit, which forms a chutney-like sauce alongside the carved meat.
Makes 12 servings

Ingredients

2 cups unsweetened apple juice
1 cup pitted prunes, halved
1 cup dried apricot halves, chopped
1 cup dried cranberries
Nonstick cooking spray
1 large onion, chopped
3 celery ribs, thinly sliced
4 medium apples, peeled, cored and chopped
2 teaspoons dried thyme
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice

Instructions

1. Place the juice in a large saucepan set over high heat. Stir in the prunes, apricots, and cranberries; bring to a boil. Cover, reduce the heat, and simmer until softened, about 10 minutes. Transfer the fruit to a large bowl with a slotted spoon.

2. Raise the heat to high and bring the liquid in the pan to a boil. Cook until reduced to a thick glaze, about 4 minutes. Pour over the fruit.

3. Spray a large skillet with nonstick spray and set it over medium heat. Add the onion and celery; cook, stirring often, until softened, about 3 minutes. Add the apples and cook 2 minutes, stirring frequently. Pour into the large bowl.

4. Stir in the thyme, salt, cinnamon, pepper, and allspice. Stuff into a 12- to 15-pound turkey.