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Ingredients
  • 2 loaves Italian bread (about 10 ounces each), torn into bite-size pieces
  • 4 tablespoons butter, room temperature, plus more for baking dish
  • 4 celery stalks, thinly sliced
  • 4 shallots, minced
  • 2 garlic cloves, minced
  • Coarse salt and ground pepper
  • ½ cup dry white wine
  • ½ cup parsley leaves, chopped
  • 3 large eggs, lightly beaten
  • 2 cans (14 ½ ounces each) reduced-sodium chicken broth
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