Bread and Fruit Stuffing

• 1 tablespoon olive oil
• 4 onions (about 1 pound) coarsely chopped
• 4 ribs celery, finely chopped
• 1/2 pound fresh mushrooms, cultivated or wild, trimmed and cut coarse
• 4 large apples, coarsely chopped
• 1 cup chopped parsley
• 1/2 cup dried cherries
• 1/2 cup dried apples, diced
• 2 tablespoons chopped fresh sage, or 3/4 teaspoon dried
• 2 tablespoons chopped fresh thyme, or 3/4 teaspoon dried
• 10 slices stale bread, broken into bite-size pieces
• 1 1/2 cups chicken stock
• 1/2 teaspoon salt
• Freshly ground black pepper

1. Heat oil in a nonstick skillet.
2. Saute onion and celery until onion begins to brown.
3. Add mushrooms, apples and parsley, and continue cooking until apples soften and mushrooms release their liquid.
4. Reduce heat, and stir in dried cherries, dried apples, sage and thyme.
5. Continue cooking until mixture is well blended.
6. Add bread and stock, and mix well.
7. Season with salt and pepper, then stuff the mixture into a 12- to 14-pound turkey just before cooking.
8. Stuffing may be made ahead and frozen for a week or two.
9. Or it may be refrigerated for two days.

olive oil, onions, celery, mushrooms, apples, parsley, dried cherries, dried apples, fresh sage, fresh thyme, bread, chicken stock, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/323 (may not work)