In a large bowl, place the bread cubes, and set aside for 30-45 minutes to dry out the cubes. In a small bowl, place the dried cranberries and currants, pour the apple juice over the top, and set aside for 20 minutes to plump. In a non-stick skillet, saute the onion and celery in the safflower oil for 5 minutes to soften. Add the pecans and green onion and saute an additional 3 minutes. Add the garlic, thyme, salt, cinnamon, ginger, and pepper, and saute an additional 2 minutes or until very fragrant. Add the dried cranberry mixture, sauteed vegetable mixture, and parsley to the dry bread cubes, and toss well to combine and moisten the cubes. Using a little safflower oil, lightly oil (or spray with a fine mist of oil) a large casserole dish. Transfer the stuffing mixture to the casserole dish. Bake at 350 degrees for 25-30 minutes or until golden brown on top and slightly crunchy.

Yield: 2 Quarts or 6-8 servings