This recipe was created to accompany <a></a>Turkey with Sherry Wine Vinegar Gravy .
Recipe information
Yield
Makes 12 cups
Ingredients
3/4 cup dried currants
1/2 cup 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
1 14-ounce package cubed herb-seasoned stuffing
2 cups water
1 cup pecan pieces, toasted
Preparation
Step 1
Combine currants and Sherry in medium bowl. Let stand until currants are plump, about 30 minutes.
Step 2
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.
Step 3
Place stuffing cubes in bowl. Melt 1/2 cup better 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.)
