This is our Thanksgiving side dish baseline, the stuffing recipe we come back to year after year. It’s easy to put together, cooks well both inside and outside the bird, and has wide appeal for a house full of holiday dinner guests (well, except for our vegan cousin, Janis—sorry Janis!). Be sure to use the best, traditionally leaved, and most flavorful bread you can find. Note that if you don’t have a food processor, you can make the breadcrumbs by halving the loaves and using a fork to pull out small, roughly 1/4-inch pieces, from the interior.
Make-ahead note: This stuffing can be completely made ahead. Cool and refrigerate until ready to serve. Rewarm uncovered in a 350°F oven for about 30 minutes.