1/4 pound dried pitted prunes
1/4 pound dried apricots
1 cup water
2 stalks celery
1/2 small onion
2 tablespoons margarine
1/2 cup chopped pecans
3 cups croutons

Food Processor Directions: Insert steel blade in food processor. Place prunesand apricots in container and process until fruit is coarsely chopped. Placechopped fruit in a saucepan, add water, and simmer 5 minutes. Drain andreserve the liquid. Set fruit aside to cool. Cut celery into chunks andplace in container. Peel the onion, cut into chunks, and add to container.process the celery and onion until finely chopped. In a frying pan meltthe margarine and saute the onion and celery until tender. Transfer to alarge mixing bowl. Add cooked fruit, pecans and croutons, and combine well.If stuffing is to be cooked inside meat or poultry, add 1/3 cup of the reservedliquid to moisten stuffing. If stuffing is to be cooked separately, addup to 1 cup liquid. Stuff mixture lightly into poultry cavity or into lambbreast. Secure the closing and roast as directed in meat or poultry recipe.Stuffing may be cooked separately in a greased 1 1/2 quart casserole at350°F for 1 hour.

Yields 5 cups.