Note: Plump the apricots and raisins overnight, then finish the stuffing and fill the turkey just before roasting.
4 ounces (about 1 cup) dried apricots
1/3 cup golden raisins
3/4 cup apple juice
1 tablespoon apple cider vinegar
1/4 cup (4 tablespoons) unsalted butter
1 medium onion, finely chopped
9 slices whole-wheat bread, cut into 1/2-inch croutons and toasted
1 pound loose pork sausage
1/2 cup coarsely chopped walnuts
1/2 cup chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
The night before: With a scissors, snip the apricots into strips. Transfer them to a bowl and add the raisins, apple juice and vinegar. Cover and refrigerate overnight.
In a skillet, melt the butter and cook the onion for 10 minutes or until soft but not brown.
In a large bowl combine the onions and croutons and toss thoroughly.
Without wiping out the skillet, cook the sausage over medium heat until golden brown and broken up. Drain the sausage on paper towels, then add it to the croutons and onions with the walnuts, parsley, thyme, and pepper. Add the apricot mixture with its liquid. Toss thoroughly just to mix.
Makes enough to fill an 18-pound turkey. Adapted from Jean Safford.