1 24-oz loaf day-old sliced whole wheat bread, ends discarded
1 Cup dried tart cherries
1 Cup golden raisins
1/2 Cup dried currants
1/2 Cup coarsely chopped pitted prunes
3 Tbsp butter
2 medium onions, chopped or 3 Tbsp Dried Chopped Onion
1-1/2 tsp Dried Thyme Leaf
2 eggs, beaten to blend
2-3/4 Cups (approx) canned low-salt chicken broth
Preheat oven to 250°F. Arrange bread slices on oven rack and bake until very dry but not brown, about 30 minutes. Transfer bread to very large bowl.
Coarsely crumble bread. Mix in dried cherries, raisins, currants and prunes.
Melt butter in heavy large skillet over medium-low heat. Add onions and sauté until golden and tender, about 15 minutes (skip this step if you are using the dried chopped onion). Add to stuffing. Mix in thyme. Season with salt and pepper. Mix in eggs.
To bake stuffing in turkey:
Mix 3/4 cup broth into stuffing. Fill main turkey cavity with stuffing. Mix enough broth into remaining stuffing to moisten (about 3/4 to 1 cup broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover and bake until top is crisp, about 15 minutes.
To bake all stuffing in pan:
Preheat oven to 350°F.Butter 13 x 9 x 2-inch baking dish. Mix 2-3/4 cups broth into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is crisp, about 15 minutes.