Cranberry-Cornbread Stuffing

pecans

unsalted butter

large onions, cut into 1/4-inch dice

stalks celery, cut into 1/4-inch dice

fresh oregano leaves, chopped

loaf day-old white bread, crust on, cut into 1-inch cubes (10 heaping cups)

large eggs, lightly beaten

dried cranberries

coarsely chopped fresh flat-leaf parsley (1 large bunch)

coarse salt

freshly ground black pepper

cayenne pepper

Bell’s Seasoning

chicken stock, preferably homemade, or low-sodium canned chicken broth