Thanksgiving Stuffing

1 Loaf Heavy or Dense Country White Bread (3/4" cubes)
6 TBSP Unsalted Butter
2 Leeks, halved lengthwise (white to play green area)
6 OZ. Mushrooms, slices in 1/4" pieces (button or Cremini)
Vegetable Oil (as needed)
1 1/2 CUP Thinly Sliced Celery
3 TBSP Dried Sage- Crushed
1 TSP Dried Thyme
1/2 TSP Dried Majoram
1 TSP Salt
1/2 TSP Ground Black Pepper
3 CUPS Turkey Stock (Chicken Stock may be substituted)
2 Large Eggs
1/2 TSP Baking Powder

1 Loaf Heavy or Dense Country White Bread (3/4" cubes) 6 TBSP Unsalted Butter 2 Leeks, halved lengthwise (white to play green area) 6 OZ. Mushrooms, slices in 1/4" pieces (button or Cremini) 1 1/2 CUP Thinly Sliced Celery 3 TBSP Dried Sage- Crushed 1 TSP Dried Thyme 1/2 TSP Dried Majoram 1 TSP Salt 1/2 TSP Ground Black Pepper 3 CUP S Turkey Stock (Chicken Stock may be substituted) 2 Large Eggs 1/2 TSP Baking Powder

1. Preheat the oven to 325 degrees F.
2. Toast the bread cubes on a baking sheet for about 25 minutes. Stir infrequently until toasted and lightly browned. Transfer to a large bowl.
3. Butter a 9 x 13 baking dish and set aside.
4. Brush the leeks and mushrooms with oil and grill over medium heat until tender. Slice the white and pale green parts of the leeks and add them to the croutons with the mushrooms.
5. Warm 6 TBSP of butter and stir in the celery. Sauté until soft, about 7 minutes. Add the sage, thyme, marjoram, salt and pepper. Stir to combine and scrape into the bowl of croutons.
6. Add the stock 1 cup at a time until the bread is moist but not soupy. Cover and refrigerate until ready to use.
7. Adjust the oven to 425 degrees F.
8. Whisk the eggs and baking powder together and incorporate into the dressing.
9. Spoon the dressing into the prepared dish and bake covered for 25 minutes.
10. Uncover and bake for an additional 15-20 minutes, or until lightly browned and crusty.