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)
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|Serving Size: 1 Serving (925g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 826 (32%)|
|Amt Per Serving||% DV|
|Total Fat 91.8g||122 %|
|Saturated Fat 38g||190 %|
|Monounsaturated Fat 37.5g|
|Polyunsanturated Fat 9.6g|
|Cholesterol 122mg||38 %|
|Sodium 405.5mg||14 %|
|Potassium 5000.8mg||132 %|
|Total Carbohydrate 433.8g||128 %|
|Dietary Fiber 40g||160 %|
|Sugars, other 393.8g|
|Protein 32.9g||47 %|
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Calories per serving: 2597
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