1. Adjust oven rack to middle position; heat oven to 250°F. Spread bread cubes in single layer on baking sheet; bake until thoroughly dried but not browned, about 30 minutes, stirring once halfway through baking time.

2. Bring Marsala and currants to boil in small saucepan over medium-high heat; once boiling, cover and set aside off heat until currants have plumped, about 5 minutes. Drain, reserving Marsala.

3. Heat butter in 12-inch skillet over medium-high heat; when foam subsides, add shallots and celery and cook, stirring occasionally, until softened, about 5 minutes. Stir in sage, thyme, parsley, and reserved Marsala and cook until moisture has evaporated, about 1 minute; set skillet aside off heat.

4. Whisk egg, broth, salt, and pepper in large bowl until combined. Add bread cubes, currants, and shallot/celery mixture; toss gently until evenly moistened and combined. Just before serving, stir in pecans.

Enough for 1 butterflied chicken