Fennel and Apricot Stuffing

6 tbl butter
Loaf of italian bread torn into small pieces
2 onions, chopped
1 bulb fennel (quartered, cored and thinly sliced plus 1/4 c fronds)
1/2 c white wine
2 1/2 c chicken broth
2 eggs, beaten
1 1/2 c apricots, quartered

Heat oven to 375 degrees
Butter a 9x13 dish
Divide pieces of bread between 2 baking sheets. Bake for 10-12 minutes. Melt the butter on medium heat. Add onions, fennel, 1 tsp salt and 1/4 tsp pepper. Cook, stirring, for 10-12 minutes. Add wine and cook for 2-4 minutes. Transfer to bowl. Cool 10 minutes. Add bread, broth, eggs, apricots and fronds and 1/2 tsp salt to vegetables and toss to combine. Transfer to dish. Cover with buttered foil and bake 20 minutes. Uncover and bake 20-30 minutes more.