Prepare your mise en place: Pick and roughly chop parsley and sage leaves. Reserve stems. Peel and chop onion. Cut bread slices into 3/4-inch cubes. Dice apple.
In a small saucepan, combine celery stalk, herb stems, 3 cups water and Bragg Liquid Aminos. Bring liquid to a boil, then reduce heat to low and simmer.
Grease a baking dish (8-by-8 inches for 2 servings, 9-by-13-inches for 4) with 2 pats butter. (8x8 for 4 portions, 9x13 for 8 portions).
In a skillet over medium heat, melt remaining 1 pat butter with olive oil. Add onion and cook, stirring often, about 5 minutes, or until translucent. Stir in pecans and cook 2 minutes more, or until fragrant. Remove from heat and set aside.
Turn off heat under broth. Remove celery from the broth and roughly chop. Remove herb stems and discard.
In a large bowl combine diced bread, apple, parsley and sage leaves, onions and pecans. Add enough broth to wet the mixture until it is very moist. (It may seem a little too wet, but that’s OK. Dressing needs to be very moist when it goes in the oven.) Taste and adjust seasoning as desired with PeachDish salt.
Turn mixture into the prepared dish. Spread it in evenly but don’t press it down. Cover with foil and bake about 45 minutes. Remove the foil and add a little broth (or drippings from a roasting bird)) if it looks dry. Continue baking about 15 minutes, until the top starts to get crunchy. Enjoy!