This recipe makes a simple, versatile Thanksgiving stuffing, flavored with sautéed onions and celery, savory herbs and chicken broth. Almost any kind of bread will work, but choose a fluffy white bread, like a Pullman loaf or French bread, if you can. Even sliced sandwich bread works — and it provides a great shortcut for cubing the bread. Be sure to toast the bread cubes in the oven if you’re using a fresh loaf of bread; the cooked cubes should be dry and firm to the touch, like croutons. If you’re rationing oven space on Thanksgiving Day, you can assemble the stuffing and refrigerate it up to 12 hours before baking. The stuffing will be crisp on top and moist underneath. The longer you leave it in the oven without foil, the crispier the bread cubes on the top will be.
