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1. Preheat oven to 325 degrees F. In a small skillet, cook celery and onion in hot butter until tender. Stir in pecans and thyme. Sprinkle with salt and pepper. Place bread cubes and vegetables in a large bowl. Drizzle with bourbon and enough broth to moisten, tossing to combine. Place in a 2-quart baking dish. Bake, uncovered, for 50 to 55 minutes or until bread on top begins to crisp.