Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
7 cps dry bread cubes
1 1/2 cps sliced dried apricots
2 small onions, peeled and chopped
1/4 tsp powdered nutmeg
1/3 cp melted butter or margerine.
1 (10 1/2 oz can) condensed cream-of-celery soup
1 - Combine bread, apricots, onions, nutmeg, and butter or margerine.
2 - Dilute soup according to directions on can, and stir soup until smooth.
3 - Mix with other ingredients, using only enough soup to moisten and combine mixture.
4 - Stuff bird.
5 - Or bake stuffing in 1 1/2 qt casserole in moderate oven (350 degrees F.) about 45 minutes.
6 - Serve hot with bird.
Makes enough to stuff 6-pound turkey or large capon.