Fennel & Fresh Herb Stuffing with Chestnuts and Apricots

Ingredients

• 1 lb loaf challah or brioche bread, torn into about 2-inch pieces
• 4 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 4 Dandy celery sticks, sliced
• 1 cup diced fennel (from about 1/2 a fennel bulb)
• 1 cup diced onion (from about 1/2 an onion)
• 2 tsp. salt
• 1 tsp. black pepper
• 20 roasted and shelled chestnuts, roughly chopped
• 10 dried apricots, roughly chopped
• 1/4 cup fresh parsley, roughly chopped
• 1 tablespoon fresh sage, roughly chopped
• 1 tablespoon fresh rosemary, roughly chopped
• 1 tablespoon fresh thyme, roughly chopped
• 1 cup mashed potatoes
• 1 3/4 cups low-sodium vegetable broth, divided
• 1 egg