Sourdough-Mushroom Stuffing

1 lb sourdough, cubed
2 Tbls olive oil
1 lb mushrooms, quartered
2 leeks,sliced
(mild onions can substitute)
2 garlic cloves, minced
1 C chopped celery
1½+ C broth (chicken, beef or mushroom)
2 eggs
1 tsp salt
¼ C chopped parsley

Cube the sourdough bread and let sit, uncovered, at room temperature 1 day. In a large frying pan, sautée mushrooms, leeks, garlic and celery (about 5 minutes, until everything is softened). Transfer to a large bowl and add sourdough cubes. Gently mix in broth, eggs, salt and parsley.

Spoon stuffing into a 9x13" casserole dish lightly coated with non-stick cooking spray. Bake at 350° 45 minutes or until browned. Serves about 10.