Step 1Bake 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.
Step 2In separate bowl, combine eggs, half-and-half and chicken stock.
Step 3Pour 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.
Step 4Turn into greased 9x12-inch baking pan and bake at 350 degrees until golden brown, 15 to 20 minutes.