60gr/2oz dried apricots, quartered
4 tablespoons Madeira or medium sherry
60gr/2oz shelled walnuts,coarsely broken
60gr/2oz blanched almonds,coarsely chopped
1 large onion,chopped
1 stick of celery, chopped
1 tart apple, peeled, cored and coarsely chopped
1 firm ripe pear, peeled, cored and coarsely chopped
60gr/2oz fresh kumquats, including skin, seeded and coarsely chopped
4 tablespoons chopped fresh parsley
1 spoon grated orange zest
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/8 teaspoon ground cinnamon
1/4 teaspoon ground mace
pinch ground criander
1 teaspoon salt
1/4 teaspoon freshly ground pepper
90 gr/3oz day-old wholemeal bread,cubed
The night before assembling stuffing, combine prunes, apricots and Madeira in a bowl and let fruit macerate overnight.
The next day, preheat oven to 180°C/350F/ GAS .Spread walnuts and almonds on a baking sheet and toast in oven for 5 to 10 mn, or until lightly browned and fragrant.
Melt butter in a large frying pan. Add onion and celery and cook over low heat for about 2mn. Add apple and pear and cook for about3mn more, or until vegetables and fruit are softened.Remove from heat and stir in kumquats, parsley, orange zest, sage thyme, cinnamon, mace,coriander,salt and pepper. Add bread cubes , macerated dried fruit with its liquid and toasted nuts and toss to mix well .
MAKES ENOUGH TO STUFF A 4.5 TO 5.4 KG/ 10 TO 12LB BIRD_
This can be pepared a day ahead to the point of adding the bread cubes and macerated fruit, nuts and lightly cooked ingredients.