This stuffing recipe can be modified to fit whatever flavors you are looking for. The basic technique remains the same. I like my stuffing pretty moist so if you want drier, just alter the wet ingredients.
1cut bread into cubes, toast in oven at 250 until moderately dry. I don't always have the patience for this step but it does make a difference. It doesn't need to be crouton crunchy, just toasted. I do this step Tuesday night and leave the cubes in a loosely covered bowl on the counter. Toss a couple times over the next two days.
2Wednesday night: In large saucepan melt butter and add vegetables. If skipping the butter, use enough chicken stock to just about cover the vegetables. Add seasonings and cook for another minute or so. Stir in remaining stock and simmer until flavors combine. About 8-10 minutes. Refrigerate this overnight.
3Thursday morning: remove bay leaves and pour liquid over bread cubes, tossing to combine. Let sit for a few minutes so liquid can absorb. If needed you can add more chicken stock at this time.
4Stuff bird. I always make enough so that I can stuff the bird and have a casserole dish on the side Cook the extra stuffing for about the last hour if you have room in the oven. I never do, so I have either microwaved it or put it in a crock pot on low for 3 hours. Make sure you use the right sized crock for the amount of stuffing you are cooking. Should be about 2 inches from the top. Spray crock with cooking spray or use a liner.
5It is worth noting that I order a 28-30 pound turkey so this recipe makes quite a bit of stuffing. It is simple to alter. Just cut down proportionally to the amount of bread you use.
6If looking for a different taste, this recipe is very easy to adapt. Apples, cranberries and walnuts or pecans make interesting additions or substitutions