Toss the bread pieces with 1 Tbsp of Olive Oil (reserve the other for veggies), half of the spice mixture, and a pinch of the ground crackers then toast in the oven until crisp (roughly 5-8 minutes)
Cook veggies down in cast iron skillet in remaining olive oil. Add spices to mixture, cook & stir until most water comes out, roughly 15 minutes. Then de-glaze skillet with white wine.
In small bowl, mix together melted butter, eggs, gravy, broth and another pinch of the ground crackers
In large bowl, toss your toasted bread pieces with cooked veggies. Add wet ingredients from small bowl and thoroughly coat before filling into casserole tray. Top with remaining cracker crumbs, bake at 400 for about 45 minutes.
Remove from oven, let cool for 5-10 minutes, garnish with parsley and yogurt sauce (optional) or more gravy.