Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 x Loaves Italian Bread*
1 c Pecan pieces (4 oz)
4 oz Unsalted butter
Large onion, finely chopped
2 x Celery ribs, peeled/minced
1/2 c Flat-leaf parsley, chopped
2 tb Fresh thyme, chopped**
1 ts Salt
1 ts Pepper, freshly ground
2 x Eggs
3/4 c Chicken stock***

* about 1 pound ** or 2 ts dried *** or canned broth Cut off 1 inch
from the loaves of bread and trim of the bottom crusts. Cut the
remaining bread into 1/2-inch cubes and spread out on a baking sheet.
Let dry overnight, uncovered. Preheat oven to 400 degrees. Spread the
pecans on a small cookie sheet and toast in the oven, stirring once
or twice, for about 7 minutes, until fragrant. Let cool. In a large
heavy skillet, melt the butter over moderately high heat. Add the
onion and celery and cook, stirring occasionally, until softened but
not browned, about 10 minutes. Place the dried bread cubes in a large
bowl. Add the contents of the skillet to the bread along with the
toasted pecans, parsley, thyme, salt, and pepper. Toss well to
combine. In a small bowl, lightly beat the eggs with the chicken
stock until blended. Pour the egg mixture over the ingredients in the
bowl and mix until well blended. Let cool completely before using.

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