14 oz BROWN BREAD cut into 3/4 inch cubes
1 pound ITALIAN SAUSAGE, casing removed
1/4 cup BUTTER
3 large LEEKS
1 large ONION, 1/2 inch dice
2 CARROTS, 1/2 inch dice
2 cups CELERY, 1/2 inch dice
2 cups DRIED CRANBERRIES
1 cup DRIED APRICOTS, coarsely chopped
1 cup GOLDEN RAISINS
6 Tablespoons FRESH THYME or 2 T DRY
1 1/3 cup CHICKEN STOCK
1/2 cup PECANS, coarsely chopped
1/2 cup PINE NUTS
SALT & PEPPER to taste
3 EGGS beaten

Place bread cubes on a baking sheet and bake for 15min.
In large pan cook crumbled sausage until golden (10 min).
In same pan (fat drained) melt butter and add leeks, onions, carrots and celery. Cook until leeks are soft.
Mix veggies, meat, herbs, fruit, nuts and bread.
Add in eggs, S & P, and chicken stock. Mix well.
Stuff turkey (25 pounds).

We do get our dried fruit in the fall from a California source and it is of exceptional quality. Janet Walker says there is an east Indian market at 70th and Fraser or Main that has fruit like raisins really fresh.