Apple and Apricot Stuffing
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4 oz stoned prunes, roughly chopped
4 oz dried apricots, roughly chopped
3 fl oz port
2 eating apples, peeled, cored and diced
1 small red onion, chopped
Half-teaspoon ground cinnamon
Quarter-teaspoon ground nutmeg
Salt and pepper

Goes with: Roast Goose with Prune, Apple and Apricot Stuffing

Soak the prunes and apricots in the port overnight, or for up to two days.
Mix with the remaining stuffing ingredients. Put the fruit stuffing into
the body cavity.

From: Robin Cowdrey, posted to rec.food.recipes on April 15, 2000.