Preheat oven to 350°.
Brown sausage in skillet with olive oil. Set sausage aside in large mixing bowl.
Melt butter in skillet over medium heat. Add onions, celery, and a pinch of salt and sauté for 10-15 minutes. Turn up heat to medium-high, then add apples and cook for 3-5 minutes.
Add 1 1/2 cups chicken stock to the onion/apple mixture and bring to a simmer. Turn down heat and simmer for about 5 minutes. Turn off heat and add sage, parsley, salt, and pepper.
Add apple mixture to mixing bowl with sausage along with the bread pieces and pecans. Stir gently and add more chicken stock if needed to form stuffing mixture – the mixture should be moist, but not sopping wet.
Grease a large casserole dish and pour stuffing mixture in. Cover with foil and bake for 30 minutes. Uncover and bake an additional 20 minutes, adding more chicken stock occasionally if needed.
For a crispy topping, broil 2 minutes at the end of the cook time. Serve and enjoy!