Begin by toasting the cubed sourdough bread in a 325 degree oven for 8 - 10 minutes.
Melt 1/4 cup of the butter into a Dutch oven and place over medium-high heat. Add the onion and sauté for 2 to 3 minutes. Next, add the celery and fennel and continue to sauté for 4 to 5 minutes or until vegetables start to become translucent. Season with the seasoned salt.
Stir in the apples, herbs, garlic, and coriander. Pour in the stock and remaining butter into the pot and bring mixture to a boil.
Once the mixture has come to a boil, remove from heat and add toasted bread cubes. Stir together until moist or all of the liquid has been absorbed. Adjust seasonings. (I added more seasoned salt and coriander)
Pour the mixture into a 9”x13” (3 quart) baking dish sprayed with cooking spray, cover a top or foil and bake for 30 minutes. Uncover and bake for an additional 15 minutes.
Allow mixture to cool before serving.
I adapted my recipe from this one - https://docs.google.com/document/d/1HatAOCwNRVcPuJDcJHNKXcdMR3vflyRbPJT3K5nd4KY/edit