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1
Preheat the oven to 325 degrees F.
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2
Toast the bread cubes on baking sheets for about 25 minutes, stirring once or twice, until lightly brown and crisp.
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3
Transfer them to a large bowl.
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4
Butter a 9 by 13-inch baking dish and set aside.
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5
Brush the leeks and mushrooms with oil and grill over medium heat until tender.
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6
Slice the white and pale green part of the leek and add them along with the mushrooms to the croutons.
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7
Warm 6 tablespoons of butter in a skillet and stir in the celery.
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8
Saute until soft, about 7 minutes.
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9
Add the sage, thyme, salt, and pepper.
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10
Stir to combine and scrape into the bowl of croutons.
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11
Add the stock 1 cup at a time until the bread is very moist but not soupy.
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12
Cover and refrigerate the dressing until ready to use.
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13
Turn the oven up to 425 degrees F.
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14
Taste and adjust the seasoning of the dressing.
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15
Whisk the eggs and baking powder together and incorporate into the dressing.
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16
Spoon the dressing into the prepared baking dish and cover.
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17
Transfer to the oven and bake for 25 minutes.
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18
Uncover and continue baking 15 to 20 additional minutes, or until lightly browned and crusty on top.
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19
Garnish with the herb sprigs and serve the dressing hot.
