¾ cup pecans, chopped
¼ cup sweet onion, chopped
¼ cup celery, chopped
2 T butter, melted
¼-½ cup fresh cranberries, chopped
½ t rosemary, ground
½ t sage, ground
¼ t black pepper, ground
8 cups dry bread cubes
1 ½ - 2 cups chicken stock (or canned chicken broth)

Preheat oven to 325 degrees.  Lightly toast pecans in a skillet over low heat just until warm, about 5 minutes.  Stir frequently.  Transfer to large mixing bowl & set aside.  Melt butter. Sauté chopped onions & celery in melted butter.  Add cranberries, rosemary, sage & black pepper to sauté pan.  Continue warming over low heat for 5 minutes.  Add mixture to large mixing bowl containing toasted pecans.  Stir in dry bread cubes.  Add chicken stock (chicken broth) 1/2 cup at a time until bread cubes are moist but not soggy.  Transfer mixture to baking dish.  Cover loosely with a sheet of foil and bake for 20 minutes.  Remove foil and bake an additional 10 to 15 minutes or until mixture is warmed through.  Yield Approximately 10 to 12 servings.