Classic Bread Stuffing
I made my stuffing yesterday, placed it on a sheet pan and will bake it when the turkey is removed from the oven. I used fresh herbs and doubled the amount of celery and onion; never enough of those. I like it crunchier. Simple, but delicious. If I had a double oven, I would make a sausage-bread stuffing, but until I do, this is the classic stuffing!