6 tablespoons butter or margarine 1 1/2 cups chopped onion 1 cup finely chopped celery 1 large carrot, peeled, and shredded, about 1/2 cup 1 large clove garlic, minced 3/4 cup dry white wine 10 cups French bread (approx. 1 1/2 loaves), cut into 3/4-inch cubes 3 tablespoons McCormick® Fresh Herb Blend for Poultry* 1 can (14 1/2 ounces) chicken broth 1 teaspoon McCormick® Season-All® Seasoned Salt 1/4 teaspoon McCormick® Ground Black Pepper 1 large egg, beaten
. Preheat oven to 350°F.
2. In a large skillet over medium-high heat, melt butter or margarine. Add onions, celery, carrots and garlic; sauté 5 minutes, or until carrots are crisp-tender. Add wine and cook 2 minutes. Add herbs; sauté 1 minute.
3. Place bread cubes in large bowl. Stir in vegetable mixture, broth, Season-All® and pepper. Adjust seasoning as desired; then mix egg into stuffing. Spoon into buttered 13x9x2-inch baking dish; bake covered for 30 minutes. Uncover and bake 15 minutes, or until top is crisp and golden.