3/4 cup dried currants
1/2 cup dry or medium dry Sherry
1/2 cup plus 3 tablespoons butter
1 large onion, chopped
2 stalks celery, chopped
1 tablespoon dried fines herbes or herbes de Provence (See Note)
1 14-ounce package cubed herb-seasoned stuffing
2 cups water
1 cup pecan pieces, toasted
Combine currants and Sherry in medium bowl. Let stand until currants are plump, about 30 minutes.
Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onion, celery and fines herbes. SautÃ© until tender, about 7 minutes. Set aside.
Place stuffing cubes in bowl. Melt 1/2 cup butter in 2 cups water in saucepan over medium heat. Pour over stuffing cubes. Add currant mixture, vegetable mixture and pecans. Toss to combine. (Can be made 1 day ahead. Cover; chill.) Makes 12 cups. Use about half for stuffing turkey.
Note: Fines herbs are dried parsley, tarragon, chervil and chives. You can find in the spice aisle of most markets. Herbes de Provence is a dried mixture of rosemary, marjoram, basil, bay leaf, thyme and sometimes lavender. Makes 12 servings.
Per serving: 345 calories; 18 g fat (7 g saturated fat; 47 percent calories from fat); 38 g carbohydrates; 30 mg cholesterol; 585 mg sodium; 5 g protein; 4 g fiber.