Stuffing, Dried Fruit

Combine porcini w 1 ½ c boiling water. Let soak 30 min. Cook bacon in large skillet over medium low heat, stirring frequently, until crisp, about 15 min. Transfer to large plate, reserving drippings in skillet. Add onions, leek, garlic, celery and apples to skillet. Cook until almost tender and translucent, about 10 min. Drain porcini, reserving 1 c liquid. Coarsely chop and add to skillet w chopped turkey liver. Cook 2 min, then add to bowl w bacon. Can be made to this point and refrigerated overnight (bring to room temp before continuing). Preheat oven to 375. Add all other ingredients and porcini liquid and mix well. Add croutons all at once, toss until evenly moistened. Bake in greased, tightly covered casserole at 350 for 20 min. Uncover stuffing and bake for 10 min more to brown. For use in a turkey, follow directions for stuffing a turkey.

Applesauce 1 c
Calvados 1 c
Turkey liver coarsely chopped
Garlic 1 clove, finely chopped
Leek 1, white and pale green only, rinsed & finely chopped
Bacon ½ lb finely chopped
Mushrooms 1 c dried porcini
Butter 0.25 c
Onion1 c chopped
Celery1 1/2 c chopped
Apples 2.5 c cored, unpeeled, chopped
Brown Sugar 0.25 c
Water Chestnuts 16 oz, chopped
Nuts, Pecans 1.5 c toasted chopped
Orange Juice 1 c
Cherries 0.5 c dried
Berries, Blueberries or Cranberries 0.5 c dried
Salt 1 tsp
Parsley 1 tsp dry
Thyme 1 T fresh
Rosemary 0.25 tsp crushed
Bread Cubes 5 c croutons