Preheat your oven to 350°F.

Line a baking tray with parchment paper and spread out the bread cubes evenly, leaving space in between each.

Drizzle the bread cubes with olive oil and an optional sprinkle of the dried herbs used later in this recipe.

Bake at 350°F for 10 to 15 minutes while mixing the cubes around infrequently to ensure complete browning. The bread cubes should be lightly toasted. Set aside and allow to cool.

Preheat your oven to 350°F and lightly oil a 9 x 3 baking dish using butter, oil, or coat with nonstick spray.

Heat a large skillet or saucepan containing the infused oil over medium heat and saute the celery, leeks, scallion greens, and carrots for 2 minutes before adding the butter.

Continue to saute while infrequently stirring for 5 minutes or until the celery, leeks, and carrots are soft.

Add the mushrooms, pecans, salt, black pepper, and dried herbs.

Saute for 1 to 2 minutes or until the herbs are aromatic, and then mix in the bread cubes thoroughly.

Stir the chicken broth and beaten egg but take care to only mix until combined and no longer.

Mix in the fresh parsley and transfer the mixture to your baking dish evenly.

Cover with foil and bake for 45 to 50 minutes at 350°F before removing the foil and baking uncovered for a further 5 to 10 minutes or until the top reaches the crispiness desired.