Challah Sausage and Dried Cherry Stuffing

Ingredients

• 1 cup (4 ounces) pecans
• 1 (1-pound) challah loaf (or other egg bread), cut into 1-inch cubes (about 12 cups)
• 1 tablespoon olive oil
• 1 pound bulk sausage meat (usually sold in a tube)
• 1 stick (1/2 cup) unsalted butter, cut into tablespoon pieces
• 3 medium onions, chopped
• 4 large celery ribs, chopped
• 3 garlic cloves, minced
• 1/2 teaspoon allspice
• Salt
• Freshly ground black pepper
• 3/4 cup dried tart (Morello) cherries (4 ounces; see Cooks' note:s)
• 4 large eggs
• 1 1/2 cups turkey stock or reduced-sodium chicken broth
• 1 cup heavy cream
• 3/4 cup coarsely chopped flat-leaf parsley
• 3 1/2- to 4-quart shallow ceramic or glass baking dish (or two 2-quart shallow baking dishes)

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