Preheat your oven to 350°F/177 °C.

First, you are going to take your leftover sourdough or sourdough loaf and cut 500g or so of it into cubes about an inch all around. [See article for reference.]

Once you have cubed your sourdough, you can put it inside your baking dish. Mine is a rectangular Casserole, 4 qt (12" x 9").

Place the dish into the oven and bake for about 20 minutes, until the bread is golden and crispy.

Now we are going to cut our vegetables and start with the onion.

Take your olive oil and add 2 tbsp to the pan. Heat that over medium heat until it gets hot, and add your cut-up onion. Sauté the onion for 3-5 minutes. Stopping once it gets soft and starts to look brownish.

Get your 4 cloves of garlic and mince them. Add them to the onions, and sauté until fragrant.

While that's going, chop and clean your leeks really well!

Once the onions are sufficiently browned and the garlic is fragrant, it is time to add our chopped leeks to the pan.

Now that the leeks and reduced in size and are starting to brown, we can add our chopped rosemary to the pan.

Take your washed thyme and add it to the pan, de-springing it. [To de-sprig it, hold it from the top and pull down towards the stem.] Also, add your chopped cilantro.

Sauté the herbs in the pan with the onion and leeks for about 3 minutes. Now we add our 3 cups of chicken broth. Heat up the broth in the pan and mix well. Don't cook for too long, just enough to heat it up. You don't it to evaporate.

Remove your bread from the oven when it's ready and add your sauteed onion, leek broth to the casserole dish on breaded cubes.

Mix it all up good, ensuring the breads all get the broth soaking and are covered in onions and leeks. But you don't want the bread to be too soggy.

Bake sourdough stuffing uncovered for 25 minutes at 350°F/177 °C. The top of the bread mixture will be starting to lightly brown by now. Remove it from the oven and stir to bring the wet bread pieces from the bottom to the top. Place the dish back in the oven for 10 minutes, then remove and stir again.

Continue baking and stirring every 10 to 15 minutes until the top is golden brown and the inside is just a little moist. This will take about an hour or so!

You are done! Allow the sourdough stuffing to cool a bit before serving, but it's best served hot/warm! Pair this with your favorite Thanksgiving recipes like mashed potatoes or gravy.