Currant Pecan Stuffing

• 34 cup dried currant
• 12 cup sherry wine
• 12 cup butter
• 3 tablespoons butter
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 tablespoon dried fines herbes or 1 tablespoon herbes de provence
• 1 (14 ounce) packagecubed herb seasoned stuffing mix
• 2 cups water
• 1 cup pecan pieces, toasted

1. Combine currants and sherry in medium bowl.
2. Let stand until currants are plump, about 30 minutes.
3. Melt 3 tablespoons butter in heavy large skillet over medium heat.
4. Add onion, celery and fines herbes.
5. Saute until tender, about 7 minutes.
6. Set aside.
7. Place stuffing cubes in bowl.
8. Melt 1/2 cup better in 2 cups water in saucepan over medium heat.
9. Pour over stuffing cubes.
10. Add currant mixture, vegetable mixture and pecans.
11. Toss to combine.
12. (Can be made 1 day ahead.
13. Cover; chill.
14. ).

currant, sherry wine, butter, butter, onion, stalks celery, fines herbes, stuffing mix, water, pecan

Taken from www.food.com/recipe/currant-pecan-stuffing-508078 (may not work)