1 stick, butter (1/4 pound)
2 medium-size onions – coarsely chopped
3 tart green apples (such as Granny Smith or pippin) – coarsely chopped
2-3 tablespoons (or to taste)Madras curry powder
about 3 cups, dried fruit ,
about 1 cup pecans – toasted
up to 5 cups, herb seasoned stuffing mix
Sherry, or to taste (or substitute chicken or turkey broth) salt and pepper to taste


In a large skillet, melt the butter over medium heat.
Add the chopped onions and sauté until soft and translucent – about 5 minutes.
Add the chopped apples (they may be peeled or not, as desired), sprinkle over the curry powder, and continue cooking over medium heat for three minutes, stirring constantly.
Remove the skillet from the heat.
Add the dried fruit, the toasted pecans and enough stuffing mix to balance the combination as desired.
Sprinkle over the Sherry, tossing lightly to blend. If mixture seems dry (it should not be soggy) add a few drops of broth or more Sherry (or even melted butter or water) to achieve desired texture.
Taste and correct seasoning if needed. Stuff the neck and body cavities of the turkey, if desired, and/or place the stuffing in a well-buttered casserole, cover loosely with foil, and bake at 350 degrees until heated throughout.
Remove the foil, and allow the top to brown slightly.

Preheat oven to 350 degrees. Toss pecans in melted butter to coat evenly (or melt butter in a skillet, and toss pecans in melted butter that way). Spread nuts in a single layer on a cookie sheet and bake for 15-20 minutes, stirring occasionally. Sprinkle with salt and fresh pepper, and toss to coat evwnly.