Preheat the oven to 300°F.
Spread bread on a large rimmed baking sheet. Bake, stirring occasionally, until dried and golden brown, about 20 minutes. Let cool. Increase the oven temperature to 325°F. (If using pre made stuffing cubes, skip this step.)
Meanwhile, in a medium skillet, melt butter over medium heat. Add shallots, onions, celery and carrots and cook, stirring frequently, until soft and golden brown. Add sage, thyme, salt and pepper and cook over medium heat for 2 minutes. Add wine and continue to cook over medium heat until liquid is reduced by half.
Lightly coat a 9x13-inch baking dish with spray oil. In a large bowl, combine vegetable mixture with bread cubes, chicken broth and parsley. Transfer to the prepared baking dish and bake until hot throughout and golden brown, about 30 minutes.