To make this stuffing, start by preheating your oven 350 F.
Next, prepare the bread by cutting it into cubes - it doesn't need to be perfect! Just cut the bread into 1- 1 1/2 inch cubes.
Once the bread is cut into cubes, transfer the cubes to a baking sheet and bake them for about 10 minutes, until they're toasted and crispy. When they're done, remove the tray from the oven and allow the bread cubes to cool.
Next, place a large oven-safe pot on the stove, over medium-high heat, and add in the butter.
While the butter is melting, prepare the leeks and celery by washing them and chopping them on the diagonal before slicing them thin. Once the butter is melted, add in the leeks and celery and cook them for about 10 minutes, until they've softened.
While they're cooking, wash the mushrooms thoroughly and roughly chop them. Then, once the leeks and celery have softened, add the mushrooms to the pot alongside the sage, thyme, rosemary, and parsley.
Allow the herbs, mushrooms, leeks, and celery to cook for another 10 minutes, until most of the liquid has evaporated off. Stir the mixture occasionally while it cooks.
Once the mushrooms and herbs have cooked, add in the bread cubes to the pot and toss to coat the bread well in the mushroom mixture.
Then, in a separate bowl, crack the eggs and whisk them together alongside the chicken broth. Pour the whisked mixture over top the bread and mushrooms and toss to coat everything well.
Once the stuffing mixture is mixed together, remove the pot from the heat and transfer it into the oven, uncovered, for 25 minutes, or until the top is golden and crispy.
Once the stuffing is done, remove it from the oven and garnish with chopped parsley, flaky sea salt, and a drizzle of melted butter. Then, serve it and enjoy!