Preheat oven to 350 F and grease a large 15 inch glass baking dish.

Spread the bread out onto two baking sheets and bake for about 15 minutes, until toasted and dry but not browned. Set aside.

In a large skillet heated over medium heat, cook the turkey until browned. Using a slotted spoon, transfer to a dish and set aside.

Return the pan to the heat and add in the oil. Add in the Brussels sprouts and cook over medium high heat for about 3 minutes. Add in the celery and mushrooms, continue to cook for another 3-4 minutes until the vegetables are browned. Add the garlic, and sage and cook for another 30-60 seconds. Season with a pinch each of salt and pepper and then remove from the heat.

In a large bowl, whisk together the stock, eggs, salt and pepper. Add in the bread and mix until well coated. Add in all of the cooked vegetables, pears, dried cherries and pecans.

Bake uncovered for about 45-55 minutes until well set and browned. This can be made a few hours ahead of time if needed and then reheated at 350 F for 20 minutes.