1. Preheat oven to 400F degrees and butter a 4-qt casserole dish. 2. Place bread cubes in a bowl and set aside. 3. In a large skillet, melt the butter and cook the leeks celery, and garlic until softened, about 7 minutes. 4. Add fruit, pecans, poultry seasoning, rosemary, thyme and fennel seed. Cook, stirring, 1 minute. 5. Stir in the wine and bring to a boil. Cook until reduced by half. 6. Pour into the bread mixture and add salt and pepper. 7. Add parsley, and eggs, stir to combine. 8. Add broth in two additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. 9. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
