Dried fruit can also be substituted depending on your preference. 

½ cup (125 mL) orange juice
1 cup (250 mL) chopped, unpealed crispin apple
1 cup (250 mL)  oh so very cranberry chutney
½ cup (125 mL) chopped walnuts (or nut of your choice)
3 tbsp (45mL) unsalted butter
1 large yellow onion, chopped
1 celery stocks,  chopped
1 tbsp (15 mL) chopped marjoram
1 tbsp (15 mL) chopped thyme
3 - 5 cups stale bread torn in chunks
(I use a variety of grained and white breads for extra flavour )
2 -  3 cups chicken stock (depending on desired moistness)
Koscher salt and fresh ground pepper to taste

Recipe will vary depending on size of bird. Experiment with the proportions.

Heat orange juice is a pot over high heat.  Bring to a boil and add fruit.  Simmer for 1 minute, reduce heat and set aside for 10 minutes or until juice to be absorbed.  Stir in walnuts.

Heat butter in a skillet over medium heat Add onions and celery and sauté for 3 minutes until soft. Add fruit mixture, chutney and herbs.  Stir to combine and remove from heat.

Stir in bread crumbs, add enough chicken stock to moisten, and season with salt and pepper.

Cook turkey as per desired recipe.

Prepare bird as preferred. For stuffing:

2 tbsp (30 mL) unsalted butter
1 yellow onion, chopped
2 celery stalks, chopped
½ tsp ( ) celery seed
1 cup (250 mL) cherry gem chutney
3 Ginger Gold apples, unpeeled, cored and cut into wedges (use an apple of your choice)
4 - 8 fresh sage leaves (as preferred)
2 cups rye bread cubed, no crusts
½  lemon, juiced
2 cups (500 mL) chicken stock
Kosher salt and freshly ground black pepper

Recipe will vary depending on size of bird.

Melt the butter in a large skillet over medium heat. Add the onion, celery, celery seed, apples, and sage leaves; season with salt and pepper; saute for 10 minutes until soft.

Add the bread cubes and toss the mixture together to combine. Put the stuffing in a large mixing bowl and moisten it with a squeeze of lemon; give it another toss and season with salt and pepper.

Spoon the stuffing into the duck cavity. Rip off a foot long piece of aluminum foil and lay it on an insert rack fitted in a roasting pan, let a bit of the foil hang off the end.

Lay the duck, breast-side up, on the foil; tuck the wing tips back under the duck, and fold the excess foil over the end of the duck with the stuffing. The foil will protect the stuffing from burning and falling into the delicious duck fat.