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.