Currant Pecan Stuffing

From Bon Appetit 1992.

• Ready In: 40 mins
• Yields: 12 cups

Ingredients

• 3⁄4 cup dried currant
• 1⁄2 cup sherry wine
• 1⁄2 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) package  cubed herb seasoned stuffing mix
• 2  cups water
• 1  cup pecan pieces, toasted

Directions

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. (Can be made 1 day ahead. Cover; chill.).