Place prunes, apricots, raisins, and currants in a medium bowl; pour bourbon over fruit. Cover with plastic wrap, and soak overnight.
Melt butter in a large skillet over moderate heat; add apples, onions, and celery. Cook, stirring occasionally, until onions are soft and celery is tender, about 10 minutes. Set aside.
Heat 2 teaspoons vegetable oil in a skillet over medium heat; add nuts. Toast them, stirring constantly, until golden.
Transfer sauteed onion mixture to a large bowl. Add brioche and broth; mix until incorporated. Add macerated fruit, toasted nuts, cranberries, cloves, cinnamon, ginger, cayenne, parsley, and eggs. Season with salt and pepper. Using 2 large spoons or your hands, gently mix stuffing until evenly blended. Set aside while turkey is prepared for roasting.