Start by cubing your bread, then lay it flat on a large sheet pan (it may take several batches). Bake the bread at 350 degrees to toast it and dry it out thoroughly.
When the bread is done, add it to a baking dish.
Next, chop and sauté your vegetables in a bit of olive oil until cooked through, and caramelized. Season it with salt and pepper, then add everything to your toasted bread.
Heat a bit of poultry stock and white wine to your pan, and stir in a knob of butter. Season with salt and pepper, drizzle in lemon juice, then pour the mixture over your bread and mix it just enough so that everything is well incorporated, but don’t over mix it (or the bread will begin to break down).
Also, the point is to add enough liquid so that the bread is moistened, but not but not so much that all of the bread breaks down.
Next, bake your stuffing at 350 degrees for approximately 20-30 minutes, depending on the depth of your dish.