Lightly toast pecans in a skillet over low heat just until warm, about 5 minutes. Stir frequently. Transfer to large mixing bowl and set aside.
Melt butter. Saute chopped onions and celery in melted butter.
Add cranberries, rosemary, sage and black pepper to saute pan. Continue warming over low heat for 5 minutes. Add mixture to large mixing bowl containing toasted pecans.
Stir in dry bread cubes. Add chicken stock (chicken broth) 1/2 cup at a time until bread cubes are moist but not soggy.
Transfer mixture to baking dish. Cover loosely with a sheet of foil and bake for 20 minutes. Remove foil and bake an additional 10 to 15 minutes or until mixture is warmed through.
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