Instructions: Toast walnuts on rimmed baking sheet at 350 until lightly browned, about 5 minutes. Cool nuts and coarsely chop. Combine apricots, raisins and Calvados in small saucepan and mix well. Bring to simmer. Remove from heat. Cover and let stand 30 minutes, stirring occasionally. Reduce oven temperature to 275 . Cut bread into 1/2" cubes to make 2 quarts and spread out on large baking sheet. Bake, stirring frequently, until crisp and dry, about 120 minutes. Cool and transfer to large bowl. Melt butter in large skillet over medium heat. Add onion, celery and apples and season to taste with salt and pepper. Sauta until onion is tender but not brown, about 10 minutes. Add cloves, thyme and sage and stir until blended. Remove from heat. Add onion mixture, nuts and apricot mixture with liquid to bread and toss lightly. Mixture may appear dry but will become moist from juices in the bird. Season to taste with salt and pepper. (Stuffing can be refrigerated, covered, up to 1 day.

Makes 8-9 !

cups, enough for 1 medium turkey or 2 chickens.

NOTE: To bake stuffing separately, spoon into greased 2 1/2-quart casserole and dot with butter. Bake, covered, at 350 about 15 minutes, then pour 1/4 cup chicken or turkey stock evenly over top. Bake 15 minutes more. Pour another 1/4 cup stock evenly over top. Bake 15 minutes longer, uncovering last 10 minutes for crisper top. Serve hot.

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