This was found in a large collection of vintage recipes, date is unknown. The recipe was clipped from a magazine then pasted onto a large white index card. The recipe is typed below along with a scanned copy.

ROAST TURKEY WITH
DRIED FRUIT STUFFING

12 to 14-pound dressed turkey
2 cups cooked prunes
1 1/2 cups cooked dried apricots
2 cups chopped onion
2 cups thinly sliced celery
1 cup butter
5 quarts soft stale bread crumbs
1 teaspoon salt
1 teaspoon poultry seasonings
1/2 teaspoon black pepper
1/2 cup ready diced unblanched almonds
Shortening
2 eggs

Wash turkey thoroughly inside and out, let drain while preparing stuffing.

Pit and chop prunes. Cut apricots into quarters. Cook onion and celery slowly in butter until transparent. Pour over bread crumbs tossing lightly. Sprinkle with salt, poultry seasoning, pepper and almonds, and mix lightly. Blend in fruits. Pack stuffing lightly into breast and body cavity of turkey. Fasten opening with skewers and lace shut with string. Truss and tie legs. Grease skin with shortening. Roast in moderately slow oven (325° F.) 3 1/2 to 4 hours. Meanwhile beat eggs lightly and blend into remaining stuffing. Shape into small balls and place on greased baking sheet. After turkey is removed from oven, bake stuffing balls in hot oven (400° F.) about 20 minutes.

Makes enough stuffing for 12 to 15-pound bird and 8 to 10 stuffing balls.