Herbed Apricot-Pecan Stuffing

The herb-infused apricot and pecan filling visually and deliciously contrasts with the traditional Thanksgiving namaz, without sacrificing any of the savory flavors that guests hope to get in a festive dish.
Preheat the oven to 300 ° F. Place the bread cubes in an even layer on 2 baking sheets. Cook, stirring frequently, until they are dry but not browned, about 20 minutes. Transfer to a bowl; cool completely. Increase the oven temperature to 375 ° F.Melt the butter in a large skillet over medium-high heat. Add the onion and celery; saute until they are soft but not browned, 3 to 5 minutes. Add the sage, parsley and thyme. Pour in the broth, increase the heat to high, and bring to a boil. Remove from heat; allow to cool slightly.Add the eggs to the bowl with the bread cubes; stir to coat. Pour in the stock mixture; toss with the apricots and pecans. Season with 1/2 tsp salt and 3/4 tsp pepper. Spoon into a greased 3-liter baking dish. (You can prepare this time 2 days in advance. Cover and refrigerate. Bring to room temperature before cooking.)Cover with foil; bake for 30 minutes. Remove the foil; bake for 20 minutes. Let stand for 10 minutes; serve.