This classic stuffing is based on a wonderful recipe by James Beard. Feel free to use whole-grain bread for more flavor. If you want to stuff a bird, plan on roasting the turkey about 30 minutes longer, and cook until the stuffing registers between 155° and 165°F on an instant-read thermometer.
Makes: About 6 cups (enough for an 8-inch pan)
Time: 20 minut…
