• 12 cups cubed sourdough bread
• 2 tablespoons dried thyme
• Salt and pepper to taste
• 4 tablespoons olive oil
• 1½ cups dried apricots
• 1½ cups Grand Marnier
• 2 pounds turkey sausage or sweet Italian pork sausage, casings removed
• 2 tablespoons butter
• 3 cups each chopped onions and celery
• 1 tablespoon minced garlic
• 1 tablespoon dried sage leaves, crumbled
• 2 diced (½ inch) Granny Smith apples
• 1 cup dried cherries
• 2 cups chicken broth

1. Preheat oven to 350 degrees. Toss bread with thyme, salt, pepper and half of the oil. Spread on baking sheets and bake until golden, 15 to 20 minutes. Place in a bowl.
2. Bring the apricots and the Grand Marnier liqueur just to a boil in a small saucepan. Remove from heat. Reserve.
3. Meanwhile, brown the sausage in a skillet, breaking up clumps. Transfer to the bread bowl with a slotted spoon.
4. Place the remaining oil and butter in a pot with the onions, celery, garlic and sage over low heat for 10 minutes, stirring. Add mixture to bread along with the apples, cherries, apricots and Grand Marnier. Toss well. Drizzle the chicken broth over all to moisten as desired; adjust the seasonings. Cool completely before stuffing the turkey.
5. Makes enough stuffing for an 18-pound bird.

Per serving (about ¾ cup): 240 calories, 34 g carbohydrate, 9g protein, 6g fat, 25 mg cholesterol.