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Fruit-Nut Poultry Stuffing

This is another Traditional Family Recipe I got out of the newspaper. It was originally a stuffing for turkey for Rosh Hashanah, but it works wonderfully in fatty birds like goose and duck, since it has nothing really absorbent to soak up the fat.

2 tablespoons butter
1 large onion, chopped
2 ribs celery, chopped

0.5 cup orange juice
0.5 cup sugar
1.5 cup cranberries

12 prunes, chopped
6-8 dried apricots, chopped
1 cup raisins or currants
3 med or 2 large apples, diced (I use Granny Smiths, and do not peel)
1.5 cups slivered or sliced almonds, or other nuts
2 lg eggs, beaten

0.5 cup chopped fresh parsley
1 teaspoon cinnamon
0.25 teaspoon ground cloves
0,125 teaspoon ground ginger (more is OK)
salt, pepper to taste

Melt butter (or goose fat). salute the onions and celery until tender. Set aside in large bowl.

In same pan, mix juice and sugar. Bring to boil. Add cranberries and boil. Lower heat and cook until the skins pop, usually 10 min or so. Add dried fruit, mix, remove from heat, and add to veg. Cool to room temp.

Add remaining ingredients and mix well. Stuff bird and bake.
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