Raisin Currant Stuffing

8 cups bread, cut into cubes
1/2 cup dried raisins
1 cup dried currants
2 1/2 cups apple juice
1 cup onion, diced
1 cup celery (including leaves), diced
1 1/2 T. oil
1 cup cashews or almonds, roughly chopped
3/4 cup green onion, thinly sliced
1 T. garlic, minced
1 T. freshly chopped thyme
3/4 t. salt
1/2 t. cinnamon
1 t. freshly minced ginger
1/4 t. freshly ground black pepper
1/4 cup freshly chopped parsley
oil, for oiling casserole dish

If using fresh bread, place the bread cubes in a large bowl and set aside for 30-45 minutes to dry out the cubes. Or use stale bread to omit this drying step. In a small bowl, place the dried raisins and currants, pour the apple juice over the top, and set aside for 20 minutes to plump. In a non-stick skillet, saute the onion and celery in the oil for 5 minutes to soften. Add the cashews and green onion and saute an additional 3 minutes. Add the garlic, thyme, salt, cinnamon, ginger, and pepper, and saute an additional 2 minutes or until very fragrant. Add the dried fruit mixture, sauteed vegetable mixture, and parsley to the dry bread cubes, and toss well to combine and moisten the cubes. Using a little oil, lightly oil (or spray with a fine mist of oil) a large casserole dish. Transfer the stuffing mixture to the casserole dish. Bake at 350 oF for 25-30 minutes or until golden brown on top and slightly crunchy.