Parmesan and Leek Sourdough Stuffing

INGREDIENTS

• 1 loaf sourdough bread, cubed (about 10 oz)
• 6 leeks, cut in half and sliced (white and pale green parts only)
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 bunch green onions, thinly sliced
• 3 cloves garlic, minced
• 3 eggs, whisked
• 1 cup finely grated parmesan cheese
• 2 cups chicken or turkey stock
• Kosher salt and freshly cracked black pepper to taste