Herbed Bread and Cherry Cranberry Stuffing

1. In a large skillet, heat one tablespoon of the butter and the olive oil over medium-low heat. When butter has melted and begins to sizzle, add the onions and garlic. Cook, stirring, for about 8 minutes, or until the onions are soft. Season with half the thyme and the salt, and pepper. Add the celery, half of the parsley and half of the basil, and cook for 5 minutes, stirring frequently, or until the celery is just beginning to soften.

2. Meanwhile, place the bread in a large bowl and mix in the remaining thyme, parsley, basil, the dried fruit mixture; and the pecans. Pour the celery mixture from the skillet on top of the bread and gently toss to mix all the ingredients. Place the skillet back over low heat. Add 1 cup milk and the remaining 1 tablespoon butter and simmer for 2 to 4 minutes, using a spatula to scrape up any bits on the bottom of the skillet. Pour 1 cup of the hot milk mixture over the bread and toss; the stuffing should be somewhat moist. If the stuffing seems dry add the remaining 1/2 cup milk. Season to taste. Makes 8 to 10 (1/2 cup) servings plus leftovers.