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
Need to make a substitution?
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.)