In a large skillet, cook onion and celery in hot margarine or butter until tender. Stir in apricots, raisins, chicken broth, cinnamon, coriander, cumin and cloves. Bring to boiling; reduce heat. Cover and simmer for 10 minutes, stirring occasionally. Transfer mixture to a large bowl. Add drained and cooled Grano, nuts and orange liqueur or juice; toss gently. Use stuffing to stuff a 10 to 12 pound turkey. Place any remaining stuffing in a covered casserole; bake alongside turkey the last 30 minutes of roasting. (Or, transfer all of the stuffing to a 2 1/2 quart casserole; bake, covered, in a 375° F oven for 30 to 40 minutes or until heated through.