Holiday Supper Stuffing

• 24 ounces day-old sourdough bread, cut into 3/4 inch cubes (1 large loaf. You can leave the crust on if you like, we did)
• 14 cup butter
• 2 leeks, thinly sliced
• 3 large celery ribs, with leaves, diced
• 5 garlic cloves, roughly chopped (do not use garlic powder as it will scorch)
• 34 cup packed dried cranberries
• 12 cup diced dried apricot
• 1 cup chopped pecans or 1 cup walnuts
• 1 tablespoon poultry seasoning
• 1 teaspoon rosemary
• 2 teaspoons thyme
• 2 teaspoons fennel seeds
• 1 cup white wine
• 1 teaspoon kosher salt
• 12 teaspoon ground pepper
• 12 cup chopped fresh parsley
• 2 large eggs, lightly beaten
• 2 12 cups low sodium chicken broth

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.
5. Cook, stirring, 1 minute.
6. Stir in the wine and bring to a boil.
7. Cook until reduced by half.
8. Pour into the bread mixture and add salt and pepper.
9. Add parsley, and eggs, stir to combine.
10. Add broth in two additions, stirring until absorbed after each addition.
11. Season generously with salt and pepper and transfer stuffing to dish.
12. Bake on middle rack until deep golden brown on top, 25 to 30 minutes.
13. Let sit 5 minutes before serving.

bread, butter, leeks, celery, garlic, cranberries, apricot, pecans, poultry seasoning, rosemary, thyme, fennel seeds, white wine, kosher salt, ground pepper, parsley, eggs, chicken broth

Taken from www.food.com/recipe/holiday-supper-stuffing-492629 (may not work)