Instructions: 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. Saute until tender, about 7 minutes. Set

aside.

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.)

Makes 12 cups.

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