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. Sauté 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.
Join the Conversation
The Detroit News aims to provide a forum that fosters smart, civil discussions on the news and events that we cover. The News will not condone personal attacks, off topic posts or brutish language on our site. If you find a comment that you believe violates these standards, please click the "X" in the upper right corner of the post to report it.