Step 1

Preheat your oven to 325°F/160°C. Spread the bread cubes onto a sheet pan, and toast for 15-20 minutes, or until dry and slightly crunchy. After you take the bread out, increase the oven temperature to 350°F/175°C.

Step 2

Meanwhile, heat a large sauté pan over medium heat. Add the olive oil, garlic, leeks, and celery. Cook until the vegetables are soft and tender (they should not brown, so adjust the heat accordingly), about 10-15 minutes. Stir in 1 stick (4 ounces/115g) of the butter, and cook until melted. Stir in the dill, parsley, and thyme, and cook for 2 minutes. Turn off the heat.

Step 3

Transfer the bread cubes to a very large bowl, and pour the vegetable mixture over the bread. Toss until everything is evenly distributed.

Step 4

Beat the eggs in a large bowl, and mix in the low sodium chicken stock, salt and pepper. Pour over the bread mixture, and mix well until the bread absorbs all the liquid.

Step 5

Butter a large rectangular baking dish (8x12 or 9x13 inch; about 20x30cm). Pour the stuffing into the buttered dish and spread it out. Cut the remaining butter into ½-inch (1cm) cubes and spread them over the top.

Step 6

Bake at 350°F/175°C for about 45 minutes, until the top is golden brown. If the stuffing starts to brown too quickly during baking, cover the stuffing lightly with foil.