In this plant-based stuffing, fresh herbs and dried fruit replace the depth of flavour usually infused by chicken juices, so use fresh thyme and rosemary if possible to maximize the flavour return. By baking the stuffing in a shallow dish, the bottom stays wonderfully soft and moist while the top becomes addictively crunchy, as opposed to an in-bird stuffing that ends up monotonously mushy.
For a more exotic flavour, skip garlic and add small pieces of dark chocolate. To keep sodium levels down, be careful that you don’t add too much salt. If your bread already contains a decent amount of sodium, you might not need to add extra, but taste stuffing before baking to make sure it won’t be bland. And err on the side of under-seasoned if you plan to eat it with a salty gravy or sauce.