Pre-heat the oven to 300 F.
Arrange the cubed bread on baking sheets lined with parchment paper and toast in the oven for 15 to 20 minutes, or until very dry - but not burnt!
Set aside in a very large bowl to cool.
Raise the oven temperature to 325 F.
In a large skillet over a medium/high flame melt the butter and add the oil.
Add the onions and celery and toss to coat, sweating the veggies for 5 minutes, stirring constantly.
Add the apples and toss to coat, sauté for 4 to 5 minutes until the onions and celery are almost limp.
Add the cooked apples and veggies to the dried bread and season with sage, basil, salt, pepper and fresh parsley.
Toss the mixture with your fingers to incorporate well.
In the same pan you fried the veggies in mix up the turkey broth and heat along with the white wine, or cider, until it just barely simmers.
Pour the liquid into the bread/veggie mixture and toss with two wooden spoons.
Scrape the dressing into one large, or two smaller flat casserole dishes, (9" x 13" x 2"), that have been sprayed with no-stick.
Season each casserole with a little more salt & pepper.
Sprinkle the chopped pecans evenly over both casseroles and cover with foil.
Bake for 15 minutes, covered, then remove the foil and bake an additional 10 minutes to brown the top.