Apple Pecan Stuffing

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3 tablespoons extra-virgin olive oil, plus extra for finishing

1/2 bunch fresh sage

1/2 bunch fresh thyme

1 large Spanish onion, thinly sliced

Kosher salt and freshly ground black pepper

3 Granny Smith apples, peeled and diced

1 1/2 cups raw pecans

2 eggs

3/4 cup heavy cream

1 1/2 cups low-sodium chicken stock

5 cups sourdough bread (crusts removed), hand-torn into 1-inch pieces

1/4 bunch fresh flat-leaf parsley, roughly chopped