1.

Heat oil in a nonstick skillet. Saute onion and celery until onion begins to brown.

2.

Add mushrooms, apples and parsley, and continue cooking until apples soften and mushrooms release their liquid.

3.

Reduce heat, and stir in dried cherries, dried apples, sage and thyme. Continue cooking until mixture is well blended.

4.

Add bread and stock, and mix well. Season with salt and pepper, then stuff the mixture into a 12- to 14-pound turkey just before cooking. Stuffing may be made ahead and frozen for a week or two. Or it may be refrigerated for two days.