Toast the pine nuts in a dry pan over low heat.
Heat 2 Tbsp olive oil in a frying pan over medium low heat. Add the garlic and cook about 45 seconds. Next, add the leeks and sweat until translucent - about 5 minutes. Now mix in the herbs and continue to cook over medium low heat for another 3 minutes. Season generously with salt and pepper.
Combine leek mixture with bread and add the pine nuts. Moisten with concentrated turkey stock and place in a shallow oven-proof dish large enough to hold the all the turkey dressing.
Pre-heat your oven to 375F if not already roasting your turkey.
Thirty minutes before you plan to serve (around the time you pull your turkey from the oven), drizzle 5-6 Tbsp of turkey fat siphoned from your roasting pan over the dressing. Cover with foil and place in oven for 20 minutes. Remove the foil and bake, uncovered, for another 10 minutes.
Serve as you would stuffing.