1 (16- to 18-ounce) loaf whole grain rustic or sourdough bread, cut into 1-inch cubes (about 10 cups)
1 cup roughly chopped pecans, walnuts, or almonds (pecans are my favorite for stuffing)
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 medium yellow onions, diced
1 teaspoon kosher salt
1/4 teaspoon black pepper
4 large stalks celery, diced
1/4 cup finely chopped fresh sage leaves
6 sprigs thyme, leaves stripped off (discard the tough stems)
1 crisp apple, such as Granny Smith, Honeycrisp, Fuji, or Pink Lady (I left the peels on, but you can peel if you prefer), medium diced
1 cup reduced-sugar dried cranberries
2 large eggs, lightly beaten
3 cups reduced-sodium turkey or chicken broth
Fresh parsley, optional for serving