Traditional stuffing

Preheat oven to 300 degrees F.

Grease a 8x11 baking dish with butter or non-stick cooking spray.

Add diced bread to a large, rimmed baking sheet. Bake in the oven for 15-20 minutes until toasted. Cool completely. Increase oven temperature to 375 degrees F.

While the bread toasts, heat a large skillet to medium heat. Add butter. Once butter has melted, add onion, celery, leeks, sage and ½ tsp. salt. Sauté until leeks and onions are soft, about 5-6 minutes. Add poultry seasoning and chopped parsley. Cook another minute. Remove from heat.

Add chicken stock, and eggs to a large mixing bowl. Whisk to combine. Add toasted bread, warm veggies, parmesan cheese and remaining ½ tsp salt. Toss to combine.

Transfer stuffing to prepared baking dish. Cover with foil and bake for 30 minutes. Remove foil and bake another 10-15 minutes until golden brown and slightly crisp.