Fennel And Apricot Stuffing

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6 tablespoons unsalted butter, plus more for the baking dish and foil

1 large loaf Italian bread (about 1 pound), cut into 3?4-inch pieces (about 16 cups)

2 medium onions, chopped

1 bulb fennel (quartered, cored, and thinly sliced) plus 1/4 cup chopped fronds

kosher salt and black pepper

1/2 cup dry white wine

2 1/2 cups low-sodium chicken broth

2 large eggs, beaten

1 1/2 cups dried apricots, cut in quarters

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