This first recipe that I will share with you is my absolute favorite recipe of the whole meal, but that's because I love Tuscan bread so much. By Tuscan bread, I mean those big round Italian boules of crusty bread, that have a very dense, chewy texture, with big air holes. Some kind of peasant/country bread will be a reasonable facsimile, if you don't have a great bakery in your area. But please don't try this with Wonder Bread, or Bunny Bread (for those of you who live down south). It really won't be the same.
I usually buy the bread on Tuesday, and do the vegetable chopping on Wednesday, and assemble the whole shebang on Thursday after lunch. (We eat our big meal @6:00ish) It goes in the oven after the turkey comes out, and bakes, with the rolls, while the turkey's resting.
Now, as to the promised recipe. I found the original recipe on epicurious.com, but it was a Bon Appétit recipe originally. I have changed several of the ingredients to some things we like better, and now, this one's my own version of:
Tuscan Bread Stuffing with Prosciutto, Goat Cheese, and Dried Cherries