If your Thanksgiving isn’t Thanksgiving without a craggy-topped, herb-infused, crusty-bread-based stuffing, this one's for you. Better yet, make two: A dish of stuffing at each end of the table will help ease the traffic jam and maximize those primo corner scoops.
Step 1
Place a rack in the middle of the oven; preheat to 250°. Arrange bread in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl. Increase oven temperature to 350°.
Step 2
Meanwhile, heat oil in a large skillet over medium-high. Cook onions, fennel, and celery, stirring often, until softened but not yet browned, 8–10 minutes. Add wine and cook, stirring, until almost completely evaporated, about 1 minute. Add butter and cook, stirring, until melted, about 3 minutes. Scrape vegetable mixture over bread in bowl and mix in parsley, sage, rosemary, thyme, salt, and pepper.
Step 3
Whisk eggs and broth in a medium bowl to combine.
Step 4
Pour over bread mixture; fold gently until thoroughly coated.
Step 5
Divide between two 8x8" baking dishes (you can also put it all in a 13x9" baking dish if you prefer) and pack stuffing down.
Step 6
Cover with foil and bake until you can see some bubbles around the edges of the dishes, 30–35 minutes.
Step 7
Increase oven temperature to 425°. Uncover stuffing and bake until top is golden brown and crisp, 20–25 minutes. Let sit 10 minutes before serving.
Step 8
Do Ahead: Bread can be baked 2 days ahead; store airtight at room temperature. Stuffing can be assembled 1 day ahead; cover and chill. Bring to room temperature before baking.
