Anyone know of a really good bread stuffing recipe?

Thanksgiving is approaching fast and I want to try and make stuffing to go with the turkey. I'm not a big fan, but my husband is and he like his stuffing really moist and bready. Any suggestions. It'd also be great if it was delicious and full of herbs. Thanks in advance!Anyone know of a really good bread stuffing recipe?
I've been making this for years and it's wonderful! I like to stuff the turkey instead of preparing it on the side. It's VERY moist! We rarely have leftover stuffing because it's such a hit.





Ingredients





1 (16-ounce) loaf French bread, cut into 1-inch cubes


3 tablespoons stick margarine


1 1/2 cups chopped celery


3/4 cup chopped onion


1/4 cup water


1/2 teaspoon salt


1/2 teaspoon rubbed sage


1/2 teaspoon dried thyme


1/4 teaspoon pepper


1 (14 1/2-ounce) can low-salt chicken broth


Vegetable cooking spray





Preparation





Place bread cubes in a layer on a jelly-roll pan. Bake at 350掳 for 12 minutes or until toasted; place in a bowl. Melt margarine in a saucepan over medium heat. Add celery and onion; saute 10 minutes. Remove from heat; stir in water and next 5 ingredients (water through broth). Add bread cubes, tossing to coat; spoon into a 2-quart casserole coated with cooking spray. Cover; bake at 375掳 for 30 minutes.Anyone know of a really good bread stuffing recipe?
Fruit and Nuts Cornbread Sausage Stuffing





Ingredients:





2 tablespoons unsalted butter


2 medium onions, finely chopped


1 cup dried apricots, diced


2 cups celery, chopped


1 pound sausage, crumbled


3 cups cornbread, crumbled


4 teaspoons fresh thyme, chopped


1/2 cup parsley, chopped


1/4 teaspoon pepper


1/2 cup organic chicken broth


1 cup walnuts, chopped and lightly toasted





Instructions:





Place 1 tablespoon of the butter in a large saucepan over medium heat. Add the onions. Cook the onions in the butter 5 minutes or until tender.





Place the apricots and the celery into the pan. Continue cooking 8 minutes or until the celery is fork tender.





Remove from the pan and place in a mixing bowl. Add the remaining butter into the saucepan and allow melting. Add the sausage. Cook 8 minutes or until the sausage is browned. Place the sausage into the apricot mixture.





Place the cornbread into the mixture. Sprinkle in the thyme, parsley and pepper. Pour in the chicken broth and stir until the cornbread is completely moistened. Fold in the nuts.





Heat the oven temperature to 350 degrees. Spray a baking dish with a non stick cooking spray. Spread the mixture into the baking dish evenly. Cover the baking dish tightly with aluminum foil. Bake 35 minutes or until heated through.


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new england sausage, apple and dried cranberry stuffing





Servings: 14 Servings (About 18 cups).





14 ounces white bread, cut into 3/4-inch cubes (about 12 cups)


1 pound sweet Italian sausages, casings removed


1/4 cup (1/2 stick) butter


6 cups sliced leeks (white and pale green parts only; about 3 large leeks)


1 pound tart green apples, peeled, cored, chopped


2 cups chopped celery with leaves


4 teaspoons poultry seasoning


1 cup dried cranberries (about 4 ounces)


4 teaspoons chopped fresh rosemary


2/3 cup chopped fresh parsley


3 eggs, beaten to blend





1 1/3 cups (about) canned low-salt chicken broth


Preparation


Preheat oven to 350掳F. Divide bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely.





Saut茅 sausages in heavy large skillet over medium-high heat until cooked through, crumbling coarsely with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off any drippings from skillet. Melt butter in same skillet over medium-high heat. Add leeks, apples, celery and poultry seasoning to skillet; saut茅 until leeks soften, about 8 minutes. Mix in dried cranberries and rosemary. Add mixture to sausage, then mix in bread and parsley. Season stuffing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.





To bake stuffing in turkey: Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 3/4 to 1 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 45 minutes. Uncover stuffing and bake until top is golden brown, about 15 minutes.





To bake all stuffing in pan: Preheat oven to 350掳F. Butter 15x10x2-inch baking dish. Mix 1 1/3 cups broth into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes