Dried Fruit And Toasted Nut Stuffing

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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

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