Just right for Thanksgiving, this classic bread stuffing has sage, thyme, and celery, plus dried cranberries for color and that signature sweet-tart bite. Bake all of it as a separate side, or combine part of the stuffing mixture with the turkey in this elegant roulade.
If you are using some of the stuffing for the turkey-breast roulade recipe, then use a smaller dish to bake the remaining bread mixture (1-to-2-quarts).
You can toast and cut the bread up to three days ahead and store it in an airtight container at room temperature. The stuffing can be prepared through the second step a day ahead, and baked the day of.