Herbaceous Sourdough Stuffing with Celery and Leeks

1. Prepare Bread

Tear the loaf into 1.5- to 2-inch pieces and spread them out on a rimmed baking sheet. Let the bread sit out to dry for 12 to 24 hours; or toast it in a 300-degree oven until it’s lightly crisped but not browned.

2. Cook Leeks and Garlic

Heat a large skillet over medium heat and combine the olive oil with 4 tablespoons of butter. Add the thinly sliced garlic and chopped leeks, season with kosher salt and freshly ground black pepper. Cook for about 8 to 10 minutes until the leeks are bright green and softened.

3. Add Celery and Wine

Add the sliced celery to the skillet, season with kosher salt and freshly ground black pepper, and cook for another 4 to 6 minutes until the celery is tender. Pour in the dry white wine and let it cook until reduced by three-quarters, about 3 to 4 minutes.

4. Mix Ingredients

In a medium bowl, whisk together the low sodium chicken broth and large eggs. In a large bowl, combine the torn bread with the leek and celery mixture, chopped parsley, chives, and marjoram. Pour the egg mixture over the bread mixture and toss gently to coat evenly.

5. Bake Stuffing

Transfer the mixture to a 2.5- to 3-quart baking dish or a 9-by-13-inch pan. Dot the top with the remaining 4 tablespoons of butter, cover with foil, and bake in a preheated 375-degree oven for 25 to 30 minutes until the stuffing is sizzling at the edges and cooked through.

6. Crisp the Top

Remove the foil, increase the oven temperature to 425 degrees, and bake for an additional 20 to 25 minutes until the top is golden brown and crispy. Garnish with celery leaves if available before serving.