Bread stuffing with sage (side dish)

Ingredients:

• 450 g of dense white country bread, cut into 2 cm cubes.
• 90 g unsalted butter + extra for greasing the pan
• 2 leeks, halved lengthwise
• 110 - 170 g of champignons or wild mushrooms, sliced ​​0.8 cm thick.
• Vegetable oil
• 1.5 cups thinly sliced ​​celery
• 2-3 tsp. crushed dried sage
• 1.5 tsp dried thyme or marjoram (or a mixture of both)
• 1 teaspoon of salt
• 0.5 tsp freshly ground black pepper
• 3 cups chicken or turkey broth
• 2 large eggs
• 0.5 tsp baking powder
• Fresh sprigs of sage or thyme, for serving

Preparation:

1. Preheat oven to 160°C. Grease a 22x32 cm baking pan with butter and set aside.
2. Toast the bread cubes on a baking sheet for 25 minutes, stirring once or twice, until lightly toasted and crispy. Transfer them to a large bowl.
3. Brush the leeks and mushrooms with oil and grill until tender. Slice the white and light green parts of the leeks and add them to the croutons along with the mushrooms. Melt 6 tablespoons of butter in a skillet and add the celery. Cook until softened, about 7 minutes.
4. Add sage, thyme, salt, and black pepper. Stir and transfer to the bowl with the croutons. Add broth, 1 cup at a time, until the bread is very moist but not runny. Cover with foil and refrigerate until ready to bake.
5. Preheat oven to 220°C.
6. Taste and add salt to the bread filling if needed. Beat the eggs with baking powder and add to the filling. Place the filling in the prepared baking dish and cover with foil.
7. Place in the oven and bake for 25 minutes. Then remove the foil and continue baking for another 15-20 minutes, or until the top is crispy.
8. Garnish with herb sprigs and serve the bread filling hot.