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1
Preheat oven to 350 degrees.
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2
Spread bread cubes on one or more baking sheets and toast in oven until dry and golden brown, about 20 minutes.
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3
Transfer bread to a very large mixing bowl and set aside.
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4
While bread is toasting, put prunes in a small saucepan, cover with water, bring to a simmer and cook about 10 minutes, until tender.
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5
Drain and chop prunes in a food processor or by hand.
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6
Fold prunes into the bread cubes.
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7
Crumble sausage into a large, heavy skillet and saute, stirring with a fork, until cooked through and browned.
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8
Drain well of fat and add to the bread cube mixture.
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9
Discard the fat.
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10
Add the butter to the skillet and saute the celery, onion and apples over medium-high heat until tender, about 15 minutes.
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11
Add sage, thyme, salt and pepper.
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12
Stir in the stock.
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13
Add the contents of the skillet to the bread mixture and toss to combine all ingredients.
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14
Adjust seasonings and, if necessary, add more stock.
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15
The bread in the stuffing mixture should be just moist, neither crunchy nor sodden.
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16
Let stuffing cool and refrigerate if not using immediately.
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17
The turkey should be stuffed just before roasting.
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18
Any excess stuffing can be baked in a covered casserole during the final half hour the turkey is roasting.
