Drain the soaked apricots and cut each half into 3-4 pieces.
Melt butter in a pan and add onions. Cover and cook gently until soft. Add celery, apricots and walnuts.
Cook for about another 4 minutes over a brisk heat, stirring continuously, then turn into a bowl to cool.
When cool add breadcrumbs and parsley and season to taste.
When ready to use put in greased ovenproof container and bake in oven for about 30 minutes until crisp and golden on top.
Can be made a few days ahead and kept in fridge until needed
Don't stuff cavity of your turkey as this can cause the inside not to cook properly leading to food poisoning.
Cook all stuffings separately in the oven towards the end of the cooking time of the bird.