Preheat your oven to 400°F (200°C). Spread the sourdough cubes on a baking sheet, drizzle with olive oil, sprinkle with salt, and toast for about 10 minutes until golden brown.

In a skillet, melt butter over medium heat. Add the sliced leeks and diced celery, then sauté for about 5 minutes until soft and translucent.

In a large bowl, mix the toasted sourdough with the sautéed veggies. Add the fresh thyme, salt, and pepper, and toss to ensure everything is evenly coated.

Gradually pour in the vegetable broth while mixing. Aim for a moist texture without making the stuffing soggy; you want it just right!

Transfer the mixture to a greased baking dish. Cover with foil and bake for 25 minutes. Then, uncover and bake for another 15 minutes to achieve a crispy, golden top.

Let the stuffing cool slightly before serving as a delicious side alongside your turkey or main dish.