Country Bread Stuffing with Parmesan Raisins and Pine Nuts

Ingredients

• Nonstick vegetable oil spray
• 2 14.5-ounce loaves country-style white sourdough bread, crusts trimmed, bread cut into 3/4-inch pieces (about 16 cups)
• 8 tablespoons olive oil
• 1 1/2 cups freshly grated Parmesan cheese (about 4 1/2 ounces)
• 1 /4 cup (1/2 stick) butter
• 2 very large red onions, coarsely chopped (about 1 1/2 pounds)
• 3 1/2 cups coarsely chopped celery
• 2 large red bell peppers, coarsely chopped
• 8 garlic cloves, chopped
• 4 teaspoons chopped fresh rosemary
• 4 teaspoons dried oregano
• 3 /4 cup raisins
• 3 /4 cup pine nuts, toasted
• 1 /2 to 3/4 cup thinly sliced basil
• 4 large eggs, beaten to blend
• Canned low-salt chicken broth

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