Preparation

• 将面包撕成3/4英寸的碎片，直到有8到10杯。如果提前一天工作，将碎片放在架子上，将它们放在柜台上露出过夜。否则，将面包撒在有框的烤盘上，然后在275°F烤箱中烘烤，每10分钟左右搅拌一次，直到酥脆并大部分干燥。冷却时它会继续干燥。根据面包的潮湿程度，烤箱干燥需要15到45分钟。

  Heat the 2 Tbs. olive oil in a large covered skillet over medium-low heat. Add the celery and onions and cook, stirring occasionally, until they’re slightly softened but still have some crunch. Transfer to a large mixing bowl and stir in dried cranberries and pecans.

  Add the bread to the large mixing bowl, along with the flat-leaf parsley, sage, and thyme, and toss well. Add salt and pepper to taste.

  Pour 2 cups of the broth over the stuffing. If the liquid isn’t immediately absorbed and pools at the bottom of the bowl, you have enough; just toss the mixture occasionally for a few minutes until the liquid is absorbed. At first, the bread cubes may feel wet on the outside and still be dry on the inside, but they’ll even out as the stuffing cooks. If the bread immediately sucks up the initial 2 cups of liquid, add another 1/2 cup of broth and taste the mixture. The bread should be moist but not soggy. Add up to another 1/2 cup of broth if necessary.

  Taste the mixture and add salt and pepper as needed. If the mixture doesn’t taste as rich as you’d like, add enough melted unsalted butter to suit your taste. Once you’re satisfied with the flavor of the mixture, stir in the beaten eggs.

  Heat the oven to 375° F. Lightly grease a 9×13-inch baking dish with oil or cooking spray. Spread the stuffing in the dish, cover tightly with foil, and bake until heated through, about 30 minutes. Remove the foil and continue to bake until the top is lightly browned and crisp, another 20 to 30 minutes.