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1
Preheat the oven to 300 degrees F.
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2
Arrange the cubed bread on baking sheets lined with parchment paper and toast in the oven for 15 to 20 minutes, or until very dry - but not burnt!
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3
Set aside in a very large bowl to cool.
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4
Raise the oven temperature to 325 degrees F.
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5
In a large skillet over a medium/high flame melt the butter and add the oil.
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6
Add the onions and celery and toss to coat, sweating the veggies for 5 minutes, stirring constantly.
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7
Add the apples and toss to coat, saute for 4 to 5 minutes until the onions and celery are almost limp.
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8
Add the cooked apples and veggies to the dried bread and season with sage, basil, salt, pepper and fresh parsley.
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9
Toss the mixture with your fingers to incorporate well.
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10
In the same pan you fried the veggies in mix up the turkey broth and heat along with the white wine, or cider, until it just barely simmers.
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11
Pour the liquid into the bread/veggie mixture and toss with 2 wooden spoons.
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12
Scrape the dressing into 1 large, or 2 smaller flat casserole dishes, (9 by 13 by 2-inch), that have been sprayed with nonstick.
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13
Season each casserole with a little more salt and pepper.
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14
Sprinkle the chopped pecans evenly over both casseroles and cover with foil.
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15
Bake for 15 minutes, covered, then remove the foil and bake an additional 10 minutes to brown the top.
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16
Serve with mashed potatoes and sliced turkey.
