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5 oz. dried apricots, snipped
into small pieces (1 c.)
5 oz. pitted prunes, snipped
into small pieces (1 c.)
1 c. orange juice
1/4 c. butter or margarine
3 medium size onions, chopped
5 medium size ribs celery,
chopped fine
1 tsp. each dried marjoram and
thyme leaves, crumbled
1 tsp. salt
1/2 tsp. pepper
6 c. cooked long grain white
rice (2 c. raw)
3 c. cooked wild rice (3/4 c.
3 large Granny Smith apples,
peeled and diced (3 c.)

Soak apricots and prunes in orange juice overnight.
Melt butter in a large skillet over medium high heat. Add
onions and celery. Cook 8 to 10 minutes, stirring often until
tender. Stir in marjoram, thyme, salt and pepper. Mix rice,
apples and soaked fruit with juice in a large bowl. Add onion
mixture, toss to mix. Stuff neck and body cavity of turkey or
spoon into 3 1/2 quart casserole. Cover and bake in 325 degrees to
350 degrees oven for 30 to 45 minutes. Uncover and bake 30 minutes
longer or until top is crisp and brown.

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