• 1 16-ounce loaf firm white bread (do not trim crusts), cut into
• 1/2 cup (1 stick) butter
• 3 leeks (white and pale green parts only), halved lengthwise, rinsed, thinly sliced
• 2 medium onions, chopped
• 3 celery stalks, chopped
• 2 cups coarsely crumbled saltine or common crackers
• 1/2 cup chopped fresh Italian parsley
• 3 tablespoons chopped fresh sage or 1 tablespoon dried
• 3 tablespoons chopped fresh savory or 1 tablespoon dried
• 3 tablespoons chopped fresh thyme or 1 tablespoon dried
• 3/4 teaspoon salt
• 3/4 teaspoon ground black pepper
• 1 cup milk
• 1/2 cup canned low-salt chicken broth

Melt butter in heavy large skillet over medium-high heat. Add leeks, onions and celery and sauté until tender but not brown, about 15 minutes. Transfer to bowl with bread. Mix in cracker crumbs, herbs, salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)