Heat oven to 350 degrees.
Combine the crumbled corn bread, pecan pieces and peaches on a large sheet pan and bake for 15 to 20 minutes until the cornbread is lightly browned.
Meanwhile heat the oil in a large skillet. Sauté the onion and celery until tender, about 4 minutes.
Add the poultry seasoning and rosemary and sauté another 30 seconds.
Add the brown sugar, cranberries and broth, and stir until the sugar dissolves and the liquid is boiling.
Combine with the toasted corn bread mixture until all of the cornbread has been moistened.
Mix in the parsley and season to taste with salt and pepper.
Use to stuff turkey or heat in a casserole dish 30 minutes before serving.