1 small loaf (1 lb) day-old crusty sourdough bread

½ cup salted butter

2 leeks, halved, thinly sliced, and thoroughly rinsed (about 2 cups)

4 celery stalks, diced (about 1¾ cups)

3 garlic cloves, chopped

¾ tsp sea salt

½ tsp freshly ground black pepper

¼ cup chopped fresh sage

1 tsp chopped fresh rosemary

1 tsp fresh thyme leaves

1½–2 cups vegetable broth

2 large eggs, beaten

1 tbsp melted butter

Preheat your oven to 350°F and grease an 8-by-11-inch or 9-by-13-inch baking dish. Tear the day-old sourdough into roughly 1-inch pieces and place them in a very large mixing bowl. That rustic bread is the secret to getting both the golden edges and wonderfully soft center.

Melt ½ cup butter in a large skillet over medium heat. Add the sliced leeks, celery, chopped garlic, salt, and black pepper. Sauté for approximately 5 minutes, reducing the heat halfway through, until the vegetables begin to soften and smell delicious.

Pour the buttery leek mixture over the sourdough pieces. Add the fresh sage, parsley, rosemary, and thyme. Using clean hands or a large spoon, gently toss everything together until the bread is evenly coated.

Pour 1½ cups vegetable broth evenly over the stuffing mixture and toss gently. Add the beaten eggs and toss again. The bread should feel generously moistened. If it seems dry, gradually add the remaining ½ cup broth until everything is nicely saturated without becoming soupy.

Transfer the stuffing mixture to your prepared baking dish, spreading it into an even layer. Drizzle the remaining tablespoon of melted butter over the top.

Cover the dish with foil and bake at 350°F for 30 minutes. Remove the foil and bake for another 5–10 minutes to develop those beautiful golden, slightly crisp edges. The center should be moist, tender, and cooked through to 165°F.

Let the stuffing rest briefly before serving. Bring the entire baking dish to the Thanksgiving table, preferably with a generous serving spoon. Expect everyone to come back for more.