Sage Stuffing

6 cup dried bread crumbs
2 3/4 cup hot pineapple juice
1/4 cup olive oil
1/2 cup raisins
1/4 teaspoon cardamom
1/2 cup finely chopped celery and onions
3 cup apples
1/2 cup shelled chopped walnuts
1/2 cup dates, chopped
3 finely chopped figs
1 cup soaked chopped prunes

In skillet, sauté celery and onion in olive oil on low heat, covered. In a large bowl, combine the rest of the ingredients, crumbs, fruits, nuts and spice with hot juice. Mix well with hands or wooden ladle. Turn in sauté celery, onion and oil mix again. Should yield adequately to stuff 5 pounds chicken, small turkey or goose.