Preheat the oven to 375 degrees F, with a rack in the middle. Brush a large baking sheet with 2 tablespoons of the olive oil. Put the bread in a large bowl, sprinkle with salt and pepper to taste, drizzle the remaining 2 tablespoons olive oil over the bread, and toss well with your hands.
Spread the bread evenly on the baking sheet and bake for 5 to 6 minutes. Remove the baking sheet from the oven, turn the pieces of bread over, and return to the oven for another 5 to 6 minutes, or until golden. Return the croutons to the bowl and set aside. Move the oven rack to the lowest position and increase the heat to 400 degrees F.
Heat 2 tablespoons of the vegetable oil in a large skillet over medium heat. Add the turkey or vegan chorizo and cook, breaking it apart with a couple of wooden spoons or spatulas, until it has browned, 7 to 8 minutes. Using a slotted spoon, transfer the turkey or vegan chorizo to the bowl with the croutons, leaving as much of the fat as you can in the skillet.
Add the remaining 2 tablespoons vegetable oil to the skillet. Add the onions and celery and cook for about 5 minutes, until softened and just beginning to brown. Clear a space in the center of the skillet, add the garlic, and cook until fragrant, less than a minute, then mix with the onion and celery. Add the tomatoes and cook until they begin to soften, about 2 minutes. Stir in the aniseseeds, thyme, marjoram, oregano, canela or cinnamon, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, for a minute or two.
Stir in the chicken broth and prunes and cook for another 2 to 3 minutes to heat through. Scrape the mixture into the bowl with the croutons, add the cashews, and stir until well combined. Let cool before stuffing the turkey.