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Stuffing, herb bread

Source of Recipe

from an unnamed cooking daily newsletter reader
Stuffing, herb bread

6 tablespoons butter
1 1/2 cups chopped or diced onion
1 cup diced or finely chopped celery
1 large shredded carrot, about 1/2 cup
1 large minced garlic clove
3/4 cup dry white wine
10 cups French bread, cut into 3/4 inch cubes,
...approximately 1 1/2 loaves
3 tablespoons fresh herb blend for poultry,
...made by McCormick
1, 14 1/2 ounce can chicken broth
1 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1 large beaten egg or another 1/4 cup of broth

Preheat oven to 350 degrees F.
Butter a 13x9x2 inch baking dish.
Melt the butter in a large frying pan and melt.
Add the onions, celery, carrots and garlic and saute for
about 5 minutes, until the carrots are crisp tender.
Add the wine and cook for 2 minutes.
Add the herb blend and saute for 1 minute.
Put the bread cubes in a large bowl.
Stir in the vegetable mixture.
Add the broth, seasoned salt and pepper.
Adjust seasonings, if desired.
Mix the egg into the stuffing.
Pour into the baking dish. Cover.
Bake for 30 minutes.
Uncover and bake for another 15 minutes, or until the top
is crisp and golden.
Makes 8, 1 cup servings.