Prepare the onions and mushrooms by cleaning and chopping them into pieces. Toast the pecans. Sauté half the mushrooms, onion and parsley in a large sauté pan. Transfer to a mixing bowl. Sauté the other half of the mushrooms, onions, and parsley. Add salt and pepper to taste. Add to the mixture already in the mixing bowl. Add the bread. Toss everything together. With a spoon, slowly add the chicken stock until everything is fully incorporated Check the seasoning and transfer to a buttered baking dish. Bake in an oven heated to 325ºF.  for 30-35 minutes with the turkey.  Serving Size: 6

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