1 loaf of French Bread, diced into 1/2 inch cubes
1 Tablespoon vegetable oil
1 tsp pepper
1 Apple Pear, diced to ¼ inch size
¼ cup butter
Preheat oven to 425˚F. Dice the French Bread into cubes and spread evenly over a cookie sheet. You may need to do this in 2 batches. Toast the cubes for 5 minutes, and then allow to cool.
Reduce the oven heat to 325˚F and grease a 9x13 inch baking dish.
In a large pan, sauté the onioin and celery in the oil over medium heat until tender, about 10 minutes.
Add in the Apple Pear, cranberries, and pecans. Stir.
Add in the salt, pepper, thyme, rosemary, and butter. Stir and cook for another 5 minutes, until the butter has meilted and the mixture is heated through.
In a large bowl, toss together the Apple Pear mixture and cubed bread. Transfer to the prepared baking dish. Sprinkle with the parsley.
In a small saucepan, simmer the 2 cups of vegetable broth. Pour heated broth evenly over the stuffing.
Cover the pan with foil and bake for 25 minutes. Uncover and bake for an additional 10 minutes.