3 1/2 c. defatted chicken broth
1 c. dried apricots, coarsely chopped
4 tbsp. unsalted butter
1 c. diced yellow onion
1 c. diced celery
2 Granny Smith or other tart apples, cored & cut into 1/2-inch cubes

1 tbsp. dried thyme 2 tsp. rubbed sage (fresh, if possible) 1 tsp. freshly ground black pepper 1 lb. (about 8 c.) coarsely ground bread crumbs for stuffing 2 c. shelled pecans 1 c. dried currant

Bring broth to a boil. Add apricots; remove from heat and let sit to plump for 15 minutes.

Heat butter in a large pan. Add diced onion and celery; cook covered, over low heat for 10 minutes, stirring occasionally.

Add broth, apricots, apple cubes, thyme, sage and pepper. Stir. Transfer to a large bowl.

Gradually add the bread crumbs, folding in gently until the stuffing is moist but not sticky. Mix in the pecans and currants. Let cool completely to room temperature before stuffing turkey. TIP: Pack stuffing loosely in the cavity and neck of turkey. Excess stuffing may be heated in a casserole, covered, in a 350 degree oven for 20 to 25 minutes before servings.

Yield: 12 cups of prepared stuffing - enough for a 16-pound turkey.