Lemon Olive Oil Salad Dressing
Whisk together broth and eggs in a medium bowl. Place bread in a large bowl you want a lot of room for mixing, so go big, and add the leek and celery mixture, parsley, salads dressing using olive oil and lemon juice and marjoram.
Pour the egg mixture over everything and toss a few times. Let sit a minute or two and give another toss. Repeat twice until all the liquid has absorbed and evenly distributed to each and every piece of bread. Cover with foil and bake until the stuffing is sizzling at the edges and completely cooked through, 25 to 30 minutes.
This Lemon Vinaigrette is my favorite homemade salad dressing, and it's First, none of the store-bought salad dressings use extra virgin olive oil as the lemon juice, lemon zest, pressed garlic, mustard, salt, and pepper.