In our house, we have to make cornbread stuffing and bread dressing. I have a hard time getting past Thanksgiving without cornbread stuffing, and my husband prefers bread dressing (I like both, to be honest, but I’d probably skip the bread dressing every once in a while, if not for my husband). This is a good basic bread stuffing. You can add fresh herbs, instead of dried, add more vegetables to the onions and celery, throw in some cranberries or pecans— whatever your family likes. It’s also easy enough to turn into a vegan recipe, if you have some vegan bread on hand.

Herbed Bread Stuffing

10 cups (1-inch) cubes day old bread (1 lb) (any type will do— I usually use whole wheat)
3 medium onions, chopped
3 celery ribs, thinly sliced crosswise
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried rosemary
1 stick unsalted butter or margarine
2 cups not chicken broth or vegetable stock

Preheat oven to 325°F.
Toast bread in a large shallow baking pan in middle of oven until just dry, 25 to 30 minutes. Cook onions, celery, and herbs in butter or margarine in a large heavy skillet over moderately low heat, stirring occasionally, until celery is softened, about 10 minutes. Stir together bread, vegetables, broth, and salt and pepper to taste, then cool completely, uncovered.