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Preheat your oven to 390°F (200°C).
Heat the canola oil in a large saucepan over medium heat. Add the onion and fry for 3 to 5 minutes, until translucent.
Add the apple and cook for 5 minutes, until the apple begins to soften and caramelize. Add the balsamic vinegar to deglaze the pan.
Add the carrots and celery. Cook for 2 minutes, then remove everything from the heat.
Place your bread chunks in a large mixing bowl. Add the pecans, sunflower seeds (if using), rosemary, and sage. Give them a good stir and add your apple mixture.
Combine everything, then transfer the mixture to an 8 x 6–inch (20 x 15–cm) ovenproof dish.
Pour the vegetable stock over the dish and bake for 30 minutes. Serve it hot alongside the rest of your roast dinner.