Instructions

1. Preheat the oven to 350ºF.
2. Place the diced bread on a baking sheet. Bake 10 to 12 minutes, until lightly browned. Set aside.
3. Sauté the onion and celery over medium heat for 8 to 9 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking. Add the bread cubes and the onion mixture to a mixing bowl with the sage, rosemary, salt to taste, pecans, currants and black pepper. Mix well and drizzle the vegetable broth over the mixture to moisten.
4. Transfer the mixture to a non-stick baking pan and refrigerate 1 hour for the bread crumbs to soak up all the broth.
5. Bake 25 to 30 minutes, or until browned and still slightly moist.