1/2 cup vegetable oil
2 apples cored, cut into 1/2-inch cubes
1 Tbs. sugar
1 tsp. ground cinnamon
2 small onions, chopped
4 stalks celery, chopped
1 1/2 cup sweet wine
1 1/2 cup chopped prunes
1 1/2 cup chopped dried apricots
1 cup yellow raisins
5 sage leaves
2 Tbs. chopped flat leaf parsley
1 1/2 lbs. 1/2-inch bread cubes
1 cup toasted chopped walnuts
2 tsp. fine sea salt
1 tsp. black pepper

Heat 2 Tbs. of the oil in a large sauté pan. Add the apples and sugar. Sauté until the apples are golden, about 5 minutes. Transfer to very large bowl, and stir in the cinnamon. Heat the remaining oil in the same sauté pan over medium heat. Sauté the onions and celery until golden, about 15 minutes. Add the wine, prunes, apricots, raisins and sage leaves. Simmer until the liquid is thickened and the mixture is soft and moist, stirring occasionally about 15 minutes. Add this mixture to the apples, then stir in the parsley, bread cubes, walnuts, salt and pepper.

Place the stuffing in an oven-safe dish and bake uncovered until heated through, about 35 to 45 minutes.
(Rebecca Ets-Hokin)