Classic Bread Stuffing
There are as many variations on stuffing as there are imaginative cooks. The bread element can be plain white bread, cornbread, whole-wheat, herb bread or even a cranberry loaf; moisteners range from water to butter to spirits; and additions include anything from fruits and nuts to meat and shellfish, with a wide range of vegetables, herbs and spices enlivening the whole affair.
This is a popular version: it's not heavily seasoned; the main tastes are of plain white bread and butter, with onions and celery adding some texture and tang, the poultry seasoning some traditional taste. This recipe is good for a small (10 to 12-pound) turkey; it can be increased by half, or doubled, to fill larger birds.
Baked outside the bird, it's referred to as dressing.