Wild Rice Stuffing

INGREDIENTS

• 1/2 cup slivered almonds
• 5 tablespoons olive oil
• 2 medium onions, coarsely chopped
• 4 celery ribs, chopped into 1/2-inch pieces
• 5 large cloves garlic, finely minced
• 2 tablespoons finely chopped fresh rosemary
• 2 tablespoons finely chopped fresh sage
• Salt and freshly ground pepper
• 1/4 cup coarsely chopped fresh flat-leaf parsley
• 8 ounces sweet fennel sausage, casings removed
• 2 Granny Smith apples, peeled, cored, and cut into 1/2-inch dice
• 1/2 cup Calvados, or white wine
• 6 cups cooked wild rice
• 4 cups cooked white rice
• 20 dried apricot halves, quartered
• 12 dried pitted prunes, halved
• Unsalted butter, for baking dish