Directions: If Baking Now

1. Preheat oven to 300°F. Tear bread into 1-inch pieces. Spread bread onto 1 or 2 baking sheets and bake until dry, about 20 to 30 minutes.
2. Butter 9-by-13-inch baking pan and preheat oven to 375°F.
3. Melt 2 sticks (1 cup) of butter in large skillet over medium heat. Add leeks and garlic and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until leeks are very soft, 8 to 10 minutes.
4. Add celery, sage and thyme and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until celery is softened but not mushy, 3 to 4 minutes.
5. Add wine and cook until mostly evaporated, 5 to 8 minutes. Remove from heat.
6. In medium bowl, whisk together stock, eggs, 1 teaspoon salt and 1 teaspoon pepper.
7. Add dried bread, leek mixture and parsley to large bowl and toss gently so you don’t crush bread. Pour stock mixture over top and toss again. Let it sit 1 to 2 minutes, then toss again. Repeat until bread absorbs all liquid.
8. Transfer stuffing to prepared pan. Don’t pack it down. Cut the remaining 4 tablespoons of butter into small pieces and place over top.
9. Cover with aluminum foil and bake until edges are sizzling and the center reaches 165°F, about 25 minutes.
10. Remove foil and raise oven temp to 425°F. Bake until top is crispy and golden brown, 20 to 25 minutes. Serve warm.

Directions: If Making Ahead and Freezing

1. Preheat oven to 300°F. Tear bread into 1-inch pieces. Spread bread onto 1 or 2 baking sheets and bake until dry, about 20 to 30 minutes.
2. Butter 9-by-13-inch aluminum pan (skip this if freezing in a bag).
3. Melt 2 sticks (1 cup) of butter in large skillet over medium heat. Add leeks and garlic and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until leeks are very soft, 8 to 10 minutes.
4. Add celery, sage and thyme and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until celery is softened but not mushy, 3 to 4 minutes.
5. Add wine and cook until mostly evaporated, 5 to 8 minutes. Remove from heat.
6. In medium bowl, whisk together stock, eggs, 1 teaspoon salt and 1 teaspoon pepper.
7. Add dried bread, leek mixture and parsley to large bowl and toss gently so you don’t crush bread. Pour stock mixture over top and toss again. Let it sit 1 to 2 minutes, then toss again. Repeat until bread absorbs all liquid.
8. To freeze: Before baking, transfer dressing to freezer-safe zip-top bag and lay flat. Or transfer dressing to 9-by-13-inch aluminum pan, cover surface with plastic wrap, wrap twice more in plastic wrap and once in aluminum foil. (For best results, chill the stuffing in the refrigerator for several hours before it goes in the freezer.) Label with name, date and baking instructions.
9. Freeze for up to 3 months.
10. To bake: Thaw for 24 hours in the refrigerator. Preheat oven to 375°F. If frozen in bag, transfer stuffing to buttered 9-by-13-inch baking pan. Dot top with remaining 4 tablespoons of butter, cut into small pieces, and bake as directed in steps 9 and 10 of the bake-now directions. The first bake may take an extra 10 to 15 minutes since the stuffing starts cold; it’s done when center reaches 165°F.

Reheating Leftovers

1. Do not reheat in microwave. Reheat leftovers in oven: cover with aluminum foil and bake at 350°F for 20 to 30 minutes, until heated through.