2 cups Tawny Port
1-1/2 cups pitted prunes (about 9 oz.), chopped
4-1/2 cups 1/2 inch pieces of homemade-type white bread
(about 7 slices)
3 large russet potatoes (about 2 lbs)
2 tbsp. olive oil
2 Granny Smith apples
1 stick unsalted butter (!/2 cup)
4 large celery ribs, chopped (about 1-1/2 cup)
2 small onions, chopped (about 2 cups)
2 tbsp. finely chopped Fresh Thyme leaves
3/4 cup Fresh Parsley leaves
Preheat oven to 375 degrees.
In a small saucepan bring Port with prunes to a boil and remove pan from heat. Cover mixture and let sit for 1 hour. Drain prunes through a sieve into a bowl, pressing on solids, and reserve prunes for stuffing.
In a shallow baking pan spread bread pieces in one layer and bake in the middle of the oven, stirring occasionally, until golden, 10 to 15 minutes. Transfer bread to a large bowl.
Increase oven temperature to 425 degrees.
Peel potatoes and cup into 1/2 inch cubes. In shallow baking pan, toss potatoes with oil and roast in bottom third of oven, turning occasionally, until browned and crisp, about 20 minutes. Add potatoes to bread.
Peel apples and cut into 1/2 inch pieces. In a large heavy skillet melt butter over moderate heat and cook celery, onions, thyme, and apples, stirring, until vegetables are softened, about 15 minutes. Remove skillet from heat and stir in reserved prunes, combining well. Stir vegetable mixture into bread mixture with parsley and salt and pepper to taste and cool completely.
Stuffing may be made 1 day ahead and chilled, covered. (To prevent bacterial growth do not stuff turkey cavities ahead). Makes enough to stuff a 12 to 14 pound turkey with extra to bake on the side.