Cook bulgur according to package directions; set aside. In a large skillet cook onions and celery in margarine or butter till tender but not brown. Add apricots, raisins, chicken broth, cinnamon, coriander, cumin, and cloves. Bring to boiling; reduce heat. Cover and simmer for 10 minutes, stirring the mixture occasionally.
Transfer to a large mixing bowl. Add cooked bulgur, walnuts, and orange liqueur or orange juice. Toss lightly to combine.
Use to stuff one 10- to 12-pound turkey. (See roasting chart for doneness temperatures of turkey and stuffing.) Place any remaining stuffing in a covered casserole; chill. Bake, covered, alongside the turkey for the last 30 minutes of roasting time or till heated through. Makes 10 cups (12 to 14 servings).