Pine Nut And Leek Stuffing

• 1 lb white bread (about 12 cups) or 1 lb whole wheat bread, cut into 1 inch cubes (about 12 cups)
• 2 cups chopped leeks
• 1 cup chopped celery
• 6 tablespoons butter
• 1 cup pine nuts
• 1 teaspoon rubbed sage
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1 1/2 cups chicken broth

1. Preheat oven to 400u0b0F. Place bread cubes on a baking sheet, and toast 5 to 7 minutes or until barely golden.
2. Melt butter in a large skillet. Add leeks and celery, and cook over medium heat for 3 minutes or until softened. Add pine nuts, and cook a few minutes more. Transfer to a large bowl and add bread cubes, herbs, salt, pepper, and chicken broth. Toss well and adjust seasoning.
3. Reduce oven to 325u0b0F. Transfer stuffing to baking dish, and bake 20 minutes until heated through and lightly browned on top.

white bread, leeks, celery, butter, nuts, sage, thyme, salt, fresh ground pepper, chicken broth

Taken from www.food.com/recipe/pine-nut-and-leek-stuffing-268569 (may not work)