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1
Preheat oven to 375F.
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2
In a small saucepan bring Port with prunes to a boil and remove pan from heat.
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3
Cover mixture and macerate 1 hour.
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4
Drain prunes in a sieve set over a bowl, pressing on solids, and reserve Port for gravy and prunes for stuffing.
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5
In a shallow baking pan spread bread pieces in one layer and bake in middle of oven, stirring occasionally, until golden, 10 to 15 minutes.
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6
Transfer bread to a large bowl.
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7
Increase oven temperature to 425F.
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8
Peel potatoes and cut into 1/2-inch cubes.
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9
In shallow baking pan toss potatoes with oil and roast in bottom third of oven, turning occasionally, until browned and crisp, about 20 minutes.
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10
Add potatoes to bread.
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11
Peel apples and cut into 1/2-inch pieces.
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12
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.
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13
Remove skillet from heat and stir in reserved prunes, combining well.
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14
Stir vegetable mixture into bread mixture with parsley and salt and pepper to taste and cool completely.
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15
Stuffing may be made 1 day ahead and chilled, covered.
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16
(To prevent bacterial growth do not stuff turkey cavities ahead.)
