Carl Jerome's Apricot Walnut Stuffing

Adapted from the Pleasures of Cooking (as such, feel free to use the food processor for as much of the below chopping as desired)

2 tablespoons bourbon
1 cup chopped dried apricots
³/₄ cup golden raisins
1 stick, plus 1 tablespoon, butter
2 medium onions, finely chopped
4 stalks celery, finely chopped
1 garlic clove, finely chopped
10 cups country white bread, cubed and toasted
1 cup toasted walnuts, roughly chopped
²/₃ cup turkey stock (or chicken stock), plus more if cooking outside the bird

In a small bowl, pour the bourbon over the apricots and raisins. Let sit for at least an hour.

Melt 4 tablespoons of butter in a large skillet over medium heat. Add the onions, celery, and garlic, and cook until tender, stirring frequently.

In a large bowl, combine onion mixture with the bread cubes, the apricots and raisins, and the toasted walnuts. Melt the remaining butter and then mix it and the turkey stock with the bread mixture (use ²/₃ cup if the stuffing is going into the bird; if cooking outside the bird, add enough stock until the bread cubes are evenly moist to touch, but not soggy).

Loosely fill the bird with the warm stuffing, or put the stuffing in a casserole and bake it (at whatever the turkey is baking at, usually around 350 degrees), covered with aluminum foil until it is thoroughly warmed through. Uncover and bake until brown and toasty on the top.