Recipe

Prep Bread Pieces 

1. Tear or cut bread into 1 1⁄2″ pieces and transfer to large bowl. You’ll have about 12 cups of pieces.
2. Grease a 9″ x 13″ baking dish with 1 tbsp butter.

Cook Vegetables

1. Melt 2 tbsp butter in large skillet over medium heat.
2. Add onions and cook until they begin to release liquid, 2 to 3 minutes. Reduce heat to low and cook, stirring occasionally, until onions are sweet and caramelized, 15 to 20 minutes. Spoon into bowl and reserve.
3. Add 2 tbsp butter to same pan and increase heat to medium. Add carrots and celery, and cook until vegetables are very tender, about 10 minutes. Add white wine and cook 1 minute, scraping up any brown bits from bottom of pan.

Assemble Stuffing

1. Add vegetable mixture into bowl with bread. Add half of caramelized onions to this bowl. Stir together.
2. Sprinkle bread mixture with poultry seasoning, tossing continuously so spices are evenly distributed.
3. Gradually add stock while stirring until it’s all absorbed.
4. Stir in parsley. Season with pepper. Taste stuffing and season with salt only if needed (it depends on saltiness of bread and stock).
5. Transfer to prepared baking dish, gently pressing down to fit if needed. Melt remaining 1 tbsp butter and drizzle over stuffing. Cover with foil.

Bake Stuffing

1. Preheat oven to 375°F.
2. Bake 25 minutes. Remove foil and continue baking for 20 minutes or until top is golden and stuffing is hot throughout. Scatter remaining onions over top and bake 10 minutes.