Instructions: Cut croissants and French bread into cubes. Bake croissant and French bread cubes in oven at 250 degrees until dry, 10 to 15 minutes. Place in large bowl with dried cherries, pumpkin seeds, rosemary and butter and toss to mix well.

In separate bowl, combine eggs, half-and-half and chicken stock. Pour half of liquid into bread mixture and toss well. Gradually add remaining liquid until stuffing is moist but not soaked and soggy. Season with salt and pepper. Turn into greased 9- by 12-inch baking pan and bake at 350 degrees until golden brown, 15 to 20 minutes.

This recipe yields 8 to 10 servings.

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