Preheat oven to 400F.
Cut the bread into 1 to 1 1/2-inch pieces and place on a large or 2 medium sheet trays. Liberally drizzle with EVOO and sprinkle with salt and pepper. Toss to coat then spread out into a flat, even layer. Bake for 10 minutes, remove, toss and then alternate the placement of the sheet trays if using 2 and bake for another 10-15 minutes or until golden brown and crunchy.
Meanwhile, bring a medium 10-inch nonstick skillet up to heat over medium. Drizzle in 2 tbsp. EVOO and add in the green onions and celery. Sauté for 8-10 minutes or until they begin to soften. Season with salt and pepper then add in the garlic and sauté for another 2 minutes. Remove from heat and pour into a large bowl.
To the bowl add in the pecans, sage, rosemary and poultry seasoning followed by the bread. Toss to combine. Add in 2 cups of broth, stir and let absorb for a few minutes then add in another 1 1/2 cups. Stir and pour into a 9x13 baking dish then pour over the remaining 1/2 cup of broth and finish with a drizzle of EVOO.
Turn the oven down to 350F and bake for 30-35 minutes, rotating halfway through or until golden and crispy on top. If it starts to dry out while cooking add 1/2 cup of stock as needed.
Recipe Courtesy of Megan Mitchell