Fruit and Nut Stuffing

Ingredient:

• 1 cup pitted prunes
• 3/4 cup dried apricots, chopped
• 3/4 cup (6 ounces) bourbon
• 8 cups torn (1 1/2- to 2-inch pieces) sourdough (about 12 ounces)
• 1/4 cup unsalted butter (2 ounces), plus more for greasing
• 1 large yellow onion, chopped (about 2 1/2 cups)
• 1 Granny Smith apple, unpeeled, cored, and chopped (about 1 1/4 cups)
• 3 celery stalks, chopped (about 1 1/4 cups)
• 2 cups vegetable broth
• 2 large eggs, lightly beaten
• 1/4 cup finely chopped fresh parsley, plus more for garnish
• 2 teaspoons kosher salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon ground cloves (optional)
• 1 cup unsalted cashews
• 1 cup unsalted walnuts, chopped
• 1 cup fresh or frozen (unthawed) cranberries