Preparation

• Preheat your oven to 325°F/160°C. Spread the bread cubes onto a sheet pan, and toast for 15-20 minutes, or until dry and slightly crunchy. After you take the bread out, increase the oven temperature to 350°F/175°C.
• Meanwhile, heat a large sauté pan over medium heat. Add the olive oil, garlic, leeks, and celery. Cook until the vegetables are soft and tender, about 10-15 minutes. Stir in 1 stick of the butter and cook until melted. Stir in the dill, parsley, and thyme, and cook for 2 minutes. Turn off the heat.
• Transfer the bread cubes to a very large bowl, and pour the vegetable mixture over the bread. Toss until everything is evenly distributed.
• Beat the eggs in a large bowl, and mix in the low sodium chicken stock, salt and pepper. Pour over the bread mixture, and mix well until the bread absorbs all the liquid.
• Butter a large rectangular baking dish. Pour the stuffing into the buttered dish and spread it out. Cut the remaining butter into cubes and spread them over the top.
• Bake at 350°F/175°C for about 45 minutes, until the top is golden brown. If the stuffing starts to brown too quickly during baking, cover lightly with foil.