6 T unsalted butter, plus more for the baking dish and foil
1 large loaf Italian bread (about 1 pound), cut into 3/4 inch pieces (about 16 cups)
2 medium onions, chopped
4 celery stalks, thinly sliced
Kosher salt and black pepper
1/2 cup dry white wine
2 1/2 cups low-sodium chicken broth
2 large eggs, beaten
1 Heat oven to 375 F. Butter a 9 by 13 inch baking dish. divide the bread between 2 rimmed baking sheets and bake until dry and crisp, 10 to 12 minutes.
2. Meanwhile, melt the butter in a large skillet over medium heat. Add the onions, celery, 1 t salt, and 1/4 t. pepper. Cook, stirring occasionally, until very tender and beginning to brown, 10 to 12 minutes. Add the wine and cook until evaporated, 2 to 4 minutes; transfer to a large bowl and let cool for 10 minutes.
3. Add the bread, broth, eggs, and 1/2 t salt to the vegetables and toss to combine. Transfer to the prepared baking dish. Cover with buttered foil and bake 20 minutes. Uncover and bake until browned, 20 to 30 minutes more.
Sausage and sage stuffing
Hands-on time: 35 minutes
Total time: 1 3/4 hours
Brown 1 lb Italian or breakfast sausage (casings removed) in 1 T olive oil in a skillet over medium-high heat, 8 to 10 minutes. In Step 3, to the bread mixture add the sausage, 1/2 cup chopped parsley, and 3 T chopped sage.
Other interesting additions can be found HERE.