Ingredients
- 3/4 lb. sourdough bread cut into 1-inch cubes (8 cups)
- 1/4 cup cup extra-virgin olive oil
- 1 large onion, diced
- 3 medium carrots, peeled and diced
- 3 celery stalks, thinly sliced
- 2 cups fresh parsley leaves, chopped
- 1 cup toasted walnuts, chopped
- 1 cup toasted pecans, chopped
- 1 cup dried figs, sliced crosswise
- 1 cup dried apricots, chopped
- 1 cup prepared chestnuts, chopped
- 1/4 cup assorted fresh herbs such as sage, rosemary, and thyme, chopped
- 2 cups water
- 4 tablespoons unsalted butter, melted
- Kosher salt and freshly ground black pepper
