Soak
apricots and raisins in wine for 20 minutes.

Heat
oil in a large skillet over medium–high. Cook onion, celery and shallot
until soft. Add sausage and sauté
until cooked
through. Pour off all but a little of the fat. Stir in garlic and herbs. Cook
1 minute. Stir in honey and the wine/fruit mixture and cook over high heat
for two minutes. Remove from heat.

Turn
mixture in skillet into a bowl and add remaining ingredients. When adding in
the chicken stock, add enough to make for a very moist mixture. Season to
taste.

I prefer to roast my turkey un–stuffed and heat
my stuffing in a greased casserole in a 350 degree oven until hot through. Be
sure to cover the casserole with buttered foil to prevent the stuffing from
sticking to the foil.