Bread filling with herbs and dried fruits (garnish)

Ingredients:

• 110g unsalted butter, plus extra for greasing the pan
• 1 loaf (450 g) sliced ​​white sandwich bread
• 3/4 cup mixed chopped dried fruit (such as dried apricots, cranberries, and figs)
• 2 tbsp chopped fresh sage
• 2 tsp fresh thyme leaves, coarsely chopped, plus extra for serving
• 1 large apple, such as Golden Delicious, peeled and coarsely chopped
• 1 onion, chopped
• 2 stalks celery with leaves, chopped
• 3 cups lightly salted chicken broth
• 1/4 cup chopped parsley, plus extra for serving
• 1 large egg, lightly beaten

Preparation:

1. Preheat oven to 160°C and grease a shallow 3-quart baking dish with butter.
2. Cut or tear the bread into bite-sized pieces. Arrange on two rimmed baking sheets and spread in a single layer. Toast for about 15-20 minutes until crispy. Cool completely.
3. Meanwhile, melt 6 tablespoons butter in a large skillet over medium-high heat. Add the dried fruit, sage, thyme, apple, onion, celery, 1/2 teaspoon salt, and some freshly ground black pepper. Cook, stirring occasionally, until the fruit and vegetables are tender, about 5 minutes.
4. Add the broth and parsley and bring to a boil. Remove from heat and transfer to a large bowl.
5. Add the toasted bread to the vegetable mixture and toss to coat evenly. Add the egg. Transfer to the prepared baking dish and spread evenly, being careful not to pack the filling too tightly. Bake until the top is golden brown, about 40 minutes.
6. Melt the remaining 2 tablespoons butter and drizzle over the filling. Continue baking until the top is crisp and golden, another 20 minutes. Sprinkle with parsley and thyme.