Classic Butter and Herb Dressing

Arrange the bread in a single layer on a rimmed baking sheet and let them sit at room temperature, uncovered, overnight.

Preheat the oven to 375 degrees, and butter a 9-by-13-inch baking dish. In a large skillet over medium-high heat, melt the butter. Add the leeks, celery, garlic, sage, salt, and pepper, and cook, stirring occasionally, until the vegetables have softened and are just beginning to brown, about 12 to 15 minutes. 

In a medium bowl, whisk together the eggs, cream, and stock. Place the bread in a very large bowl and gently stir in the vegetables. Add the egg and cream mixture and toss lightly to ensure all of the bread has absorbed the liquid.

Scoop the dressing into the prepared pan. Dot the top all over with the remaining 2 tablespoons of butter. Cover with foil and bake for about 30 minutes, until the dressing is bubbling. Remove the foil and bake another 20 minutes or so, until the top turns golden and crisp. Serve topped with a sprinkle of parsley and chives.