Sourdough Leek Stuffing (with dairy-free option)

Name: Sourdough Leek Stuffing (with dairy-free option)
Ingredients: 1 road (approx. 1lb) of day-old crusty sourdough bread; 1/2 cup salted butter; 2 cups leeks (halved then thinly sliced); 4 celery stalks, diced (1. cups); 3 garlic cloves, chopped; 3/4 teaspoon Himalayan salt (if subbing butter for olive oil up salt to 1 teaspoon); 1/2 teaspoon black pepper; 1/4 cup chopped fresh sage; 1/4 cup chopped parsley; 1 teaspoon chopped rosemary; 1 teaspoon fresh thyme leaves; 1 1/2-2 cups veggie or chicken broth; 2 eggs, beaten; 2 tablespoons Lucini Everyday Argentinian Olive Oil

www.californiaoliveranch.com

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Ingredients

1 road (approx. 1lb) of day-old crusty sourdough bread
1/2 cup salted butter
2 cups leeks (halved then thinly sliced)
4 celery stalks, diced (1. cups)
3 garlic cloves, chopped
3/4 teaspoon Himalayan salt (if subbing butter for olive oil up salt to 1 teaspoon)
1/2 teaspoon black pepper
1/4 cup chopped fresh sage
1/4 cup chopped parsley
1 teaspoon chopped rosemary
1 teaspoon fresh thyme leaves
1 1/2-2 cups veggie or chicken broth
2 eggs, beaten
2 tablespoons Lucini Everyday Argentinian Olive Oil