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1
In a medium skillet, melt half of the butter over medium heat. Saute onions, celery, and garlic until tender.
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2
Meanwhile, toast pecans in the oven by placing them in a single layer on a lightly greased baking sheet. I usually toast mine at 350 degrees for about 5 minutes or until you smell that delicious aroma. Watch them closely, they tend to burn very easily. Let cool, chop finely, set aside.
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3
In a large skillet, add bread cubes and the remaining butter, let toast. I usually toast them in about 5 minutes - again, it's very quick!
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4
Once bread cubes are toasted, transfer them to a large bowl. Add in onions/celery/garlic mixture, toasted pecans, dried cranberries, fresh parsley, poultry seasoning, salt and pepper, 1/2 cup of chicken stock, and egg, mix well with a fork (or thoroughly washed hands). The amount of chicken stock that you add is entirely up to you. I've perfected this by adding in 1/2 cup at first and then slowly adding more if need be. The egg in this recipe also adds moisture, so keep that in mind. I normally save the other half of the chicken broth if I find it is wet enough or add it in if more liquid is needed. You want to make sure that it doesn't get soggy though, so remember - you can always add more.
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5
Transfer mixture to a lightly greased baking dish and bake at 350 degrees for about 45 minutes.
