Directions

1. Preheat oven to 350°. Spread out bread cubes on a baking sheet and toast in the oven until just dry, about 15 minutes.
2. In a large heavy skillet, melt butter and saute onions and leeks over a low heat until soft and golden, about 25 minutes.
3. In a saucepan, heat stock and bring to a simmer. Remove from heat, add the currants and let stand for five minutes.
4. Toss all ingredients together in a large bowl and season with salt and pepper to taste.
5. Reduce oven heat to 325°. Place bread mixture in a shallow, greased baking dish and cover with foil. Bake for 45 minutes. Uncover the dish half way through the baking time to brown the top, or leave covered the entire time for a more moist dressing.

Per serving: 365 calories, 8g fat, 66g carbohydrates, 13g protein, 937mg sodium