Italian Bread Dressing

Ingredients

• 2 lb egg bread loaf - crusts cut into 3/4-inch cubes
• 0.5 cup butter 
• 2 bunches sage fresh chopped
• 1 teaspoon salt 
• 0.5  pepper 
• 0.5 cup apricot dried (from 6-oz bag)
• 0.5 cup cherries dried (from 6-oz bag)
• 0.5 cup golden raisins 
• 1 cup onion yellow finely chopped
• 1 cup fennel bulb finely chopped
• 1 cup carrots finely chopped
• 3 cups chicken broth (from 32-oz carton)
• 2  pepperidge farm sage and onion stuffing stuffing (for firmer stuffing)

Equipment

• bowl
• frying pan
• baking sheet
• oven
• baking pan
• glass baking pan

Directions

1. Heat oven to 350°F. In large bowl, add bread cubes; set aside. In 12-inch skillet, melt 1/4 cup butter over medium heat until light brown.
2. Remove from heat; stir in sage, salt and pepper.
3. Pour sage butter over bread cubes and toss gently. On 2 cookie sheets, spread out seasoned bread cubes.
4. Bake 15 minutes or until light brown; return to bowl.
5. Meanwhile, in medium bowl, place the dried fruits.
6. Add boiling water to cover and allow to stand at least 10 minutes to plump and soften fruits.
7. Drain; add to seasoned bread cubes.
8. Increase oven temperature to 375°F. In same skillet, melt remaining 1/4 cup butter over medium heat.
9. Add onion, celery and carrots to butter; cook 7 to 10 minutes, stirring occasionally, until vegetables are tender.
10. Add to dressing mixture in bowl; gently toss. Stir in broth. Stir in beaten eggs just until blended.
11. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spoon dressing into baking dish.
12. Bake uncovered 40 to 45 minutes or until golden brown.