Instructions: Arrange bread slices on oven rack and leave in oven until very dry but not brown, about 30 minutes. Shut off oven and allow bread to cool until easily handled. Transfer bread to large bowl.

Turn oven back on and preheat to 325 degrees.

Meanwhile, place dried fruit in large, heatproof bowl and cover with very hot water. Let stand until water is lukewarm. Drain and set fruit aside in large bowl.

Heat a nonstick pan over medium-high heat until very hot. Place oil in pan and heat until very hot. Add onion and saute, stirring constantly, until onion is translucent and golden. Stir in scallions and thyme.

With slotted spoon, transfer mixture to bowl containing drained fruit. In a large bowl, break bread into coarse crumbs. Mix in dried fruit and sauteed onions. Mix in walnuts, parsley and chives. Season to taste with salt and pepper.

Tossing gently so stuffing does not get compacted, and constantly so liquid is evenly distributed, add enough hot broth until mixture is moist but not wet.

(Depending on type of bread used, additional broth may be needed.)

Taste and adjust seasoning if necessary, adding salt, pepper and thyme, if desired. If mixture seems dry, add additional hot broth, as desired.

To bake stuffing: Lightly coat a shallow baking pan with canola oil spray and transfer stuffing to 9-by-13- inch pan.

Using canola oil spray, lightly coat dull side of a sheet of foil large enough to seal pan. Cover and seal baking pan with foil (shiny side out) and bake about an hour. If less moist stuffing with a slightly crisp top is desired, remove foil halfway through baking time.

Serve immediately or store, tightly covered, in refrigerator for up to two days. Reheat chilled stuffing before serving.

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