Preheat oven to 425° and generously butter 2 medium baking dishes that are at least 2 inches deep.
Melt the butter in a large skillet. Add the celery and onions and cook over moderate heat until softened about 5 minutes. Add the sausage and cook, stirring, just until it loses its pink color, about 7 minutes.
In a large bowl, toss the bread cubes with the prunes, apples, parsley and sage. Add the sausage mixture and season with the salt, pepper and nutmeg. Add the eggs and reserved turkey stock and mix well. Divide the stuffing between the prepared baking dishes. Cover with foil and bake for 20 minutes. Remove the foil and bake for bout 10 minutes longer or until heated through and browned on top. Let cool slightly before serving.
The stuffing without the eggs and turkey stock can be refrigerated overnight; the final ingredients should be added just before baking.
Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Amount Per Serving:
% Daily Value*
Total Fat12.93 g
Saturated Fat 5.75 g
Trans Fat 0.18 g
Total Carbohydrate51.09 g
Dietary Fiber 4.11 g
Sugars 6.5 g
Vitamin A 11.74 %
Vitamin C 6.57 %
Calcium 13.26 %
Iron 21.56 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.