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1
Preheat oven to 350u00b0F. Spread pecans on a small baking sheet and cook until golden brown and toasted, about 10 minutes or so. Roughly chop and set aside.
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2
Heat oil in a large pan over medium/high heat. Add celery and onions and cook until they begin to brown, about 4 minutes. Add pears and cook until it just begins to soften, about 2 minutes.
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3
Add the mixture into a large bowl. Add cranberries, parsley, cinnamon, orange zest, poultry seasoning, salt, pepper, and 1/2 cup pecans. Mix well.
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4
Add bread and very gently mix with your hands until well mixed and everything is evenly dispersed.
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5
Add vegetable broth (see note below) and very gently mix until bread has absorbed the moisture. Transfer to a large casserole dish, lightly packing bread down. Sprinkle with remaining pecans.
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6
Bake until top is golden brown and crisp and bread is tender, about 50-55 minutes. Sprinkle with parsley and devour!
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7
Notes:
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8
I use my food processor for chopping, to make it easy.
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9
The amount of broth you need will depend on your bread. Start with 1 1/3 cup and see how it feels. You want it very moist but not soupy! Some of the cubes should still hold their shape.
