Stuffing

Ingredients

• 6 tablespoon(s) unsaled butter plus more for baking dish and foil
• 1 large loaf Italian bread cut into 3/4 inch pieces
• 2 med onions chopped
• 4 stalk(s) celery thinly sliced
• 1/2 cup(s) dry white wine
• 2 1/2 cup(s) chicken broth
• 2 large eggs beaten
• kosher salt and pepper
• 1 1/2 cup(s) dried apricots quartered

Preparation

1. Heat oven to 375 degrees. Butter a 9 X 13 baking dish. Divide the bread between 2 rimmed baking sheets and bake until dry and crisp, 10-12 mins.
2. 2. Meanwhile, melt the butter in a large skillet over med heat. Add the onions, celery, 1 tsp salt and 1/4 tsp pepper. Cook stirring occasionally, until very tender and beginning to brown, 10-12 mins. Add the wine and cook until evaporated, 2-4 mins, transfer to a large bowl and let cool for 10 mins.
3. 3. Add the bread, broth, eggs, and 1/2 tsp salt to the vegetables and toss to combine. Transfer to the prepared baking dish. Cover with buttered foil and bake for 20 mins. Uncover and bake until browned, 20-30 mins more.