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Preheat the oven to 300°F. Spread bread on a large rimmed baking sheet.
Bake, stirring occassionally, until dried and golden brown, about 20 minutes. Let cool. (If using pre-made stuffing cubes, skip this step.)
Increase the oven temperature to 325°F. Melt butter in a medium skillet over medium heat.
Add shallot, onion, celery and carrot and cook, stirring frequently, until soft and golden brown, about 10 minutes.
Add sage, thyme, salt and pepper and cook over medium heat for 2 minutes.
Add wine and continue to cook over medium heat until liquid is reduced by half, about 5 minutes.
Lightly coat a 9x13-inch baking dish with spray oil. In a large bowl, combine vegetable mixture with bread cubes, chicken broth and parsley.
Transfer to the prepared baking dish and bake until hot throughout and golden brown, about 30 minutes.