Recipe: Cranberry Pecan Stuffing (using sherry and dried cranberries)

CRANBERRY PECAN STUFFING

3/4 cup dried cranberries
1/2 cup dry sherry
1/2 cup plus 3 tablespoons butter, divided use
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**
For heating in pan: Chicken broth

Combine cranberries and sherry in medium bowl. Let stand until cranberries are plump, about 30 minutes (or place in microwave-safe bowl; cover with plastic wrap and microwave 2 to 3 minutes). Let cool.

Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onion, celery and fines herbs. Saute until tender, about 7 minutes. Set aside.

Place stuffing cubes in bowl. Melt 1/2 cup butter in 2 cups water in saucepan over medium heat. Pour over stuffing cubes. Add cranberry mixture, vegetable mixture and pecans. Toss to combine. (Can be made one day ahead. Cover; chill.)

WHEN READY TO COOK:
Stuff turkey loosely just before roasting or place in a buttered baking dish and heat in 350 degree F oven until piping hot. (If heating in baking pan rather than stuffed inside the turkey, and you like a moister stuffing, add about 1/4 cup chicken broth to mixture before heating).

*Fines herbes and herbes de Provence are mixtures of dried herbs. They're sold at specialty import stores, culinary shops and some supermarkets. If desired, substitute a combination of dried "Italian" herbs (oregano, thyme, basil and marjoram).

**To toast pecans, place in single layer on baking sheet. Place in 350 degree F oven 4 to 5 minutes; watch carefully to avoid burning.

Makes about 10 to 12 servings
Source: Orange County Register , Adapted from Bon Appetit magazine, November 1992