2 – 3 tablespoons extra-virgin olive oil
1/2 bunch fresh sage
1/2 bunch fresh thyme
2 Granny Smith apples, peeled and diced
1-1/2 cups pecans, chopped
3/4 cup heavy cream
1-1/2 cups vegetable broth
6 cups sourdough bread (crusts removed), hand-torn into 1-inch pieces
Set a large saute pan over medium heat and add olive oil, sage and thyme sprigs. As the oil heats up the herbs will crackle and fry, infusing the oil. Remove the sage and thyme and set aside on a paper towel to drain – these can be as a garnish, if desired.
In a sauce pan, heat olive oil; add apples and pecans. Season with salt and pepper. Gently saute until pecans are lightly toasted and apples are just cooked slightly – about 3 to 5 minutes.
In a large mixing bowl whisk together eggs, cream, and vegetable broth. Add torn sourdough bread, apples, and pecans. Using a wooden spoon, mix the stuffing until well combined.
Put stuffing in a greased baking dish and bake at 350F for about an hour (covered part of the time), until heated thoroughly and lightly browned.