Cranberry-Pecan Stuffing - Better Halves Pecans

Ingredients

• ¾ pound firm country white or “farmhouse” sandwich bread (I use Arnold or Pepperidge Farm)
• ¾ pound firm whole wheat sandwich bread
• 1 cup small diced-celery (about ¼-inch dice)
• 2 cups small diced yellow onion (about ¼-inch dice)
• 10 tablespoons unsalted butter , divided, plus additional for buttering the pan
• 2 tablespoons fresh sage leaves , finely chopped
• 1 tablespoon fresh thyme leaves , chopped
• ½ teaspoon poultry seasoning (I use Bell’s)
• 1-½ teaspoons kosher salt , plus additional to taste
• 1 teaspoon freshly-ground black pepper , plus additional to taste
• 1 cup dried sweetened cranberries
• 1 cup toasted, coarsely chopped pecans (Better Halves Pecans )
• ¼ cup fresh Italian parsley leaves, , chopped
• 2-½ to 3 cups low sodium turkey, chicken, or vegetable stock , plus additional, as needed
• 2 large eggs