Place oven rack in the middle position. Heat oven to 250°F. Spread bread cubes on a rimmed baking sheet. Bake until the edges of the cubes are dry, but the insides are still soft, 45-60 minutes, stirring every 10-15 minutes. After removing the bread cubes from the oven, increase the oven temperature to 375°F.
While the bread is drying, prepare the rest of the stuffing ingredients.
Poke 5-10 holes in each chicken wing with a paring knife. Heat 1 teaspoon canola oil in a large skillet over medium-high heat. Place chicken wings in a single layer in the skillet and cook until golden brown, 5-6 minutes. Flip wings and cook until browned on the second side, 4-5 more minutes. Remove chicken wings from skillet with tongs and place into a bowl.
Return the empty skillet to medium-high heat. Add 8 ounces sweet Italian sausage, and cook until browned, 4-6 minutes, breaking it up into small pieces as it cooks. Remove from skillet with a slotted spoon and place on a paper towel lined plate.
Reduce heat to medium and melt 2 Tablespoons unsalted butter in the skillet. Add the chopped onion, chopped celery and ¼ teaspoon salt. Cook until the vegetables are soft, 6-8 minutes. Add 1 teaspoon dried thyme, 1 teaspoon dried sage, and ½ teaspoon ground black pepper and cook until fragrant, about 30 seconds. Slowly pour in ½ cup of the chicken broth, scraping the browned bits off the bottom of the skillet. Remove from heat.
In a medium bowl, whisk together the remaining ¾ cup chicken broth, 2 large eggs, ½ teaspoon salt, and any accumulated juices from the chicken wings. Add the vegetable mixture, sausage, ½ cup dried cranberries, ½ cup pecan halves, and egg mixture to the bowl with the dried bread and toss to combine.
Grease a 9x9 inch baking dish or similar-sized casserole dish. Transfer the bread mixture to the prepared dish and lightly press in. Arrange cooked chicken wings on top of the stuffing. Cover tightly with an oven-safe lid or aluminum foil.
Place the dish on a rimmed baking sheet. Bake for 60 minutes at 375°F. Remove chicken wings, and fluff with a fork before serving.