For the base stuffing:

• 1 crusty bread loaf, cut into 3/4-inch pieces (about 8 cups)
• 3 tbsp unsalted butter, plus more for the dish
• 1 medium yellow onion, diced
• 2 large celery stalks, diced
• 4 garlic cloves, roughly chopped
• Coarse salt and ground pepper, to taste
• 1/2 cup roughly chopped fresh parsley leaves
• 3 large eggs, lightly beaten
• 3 cups low-sodium chicken broth

Sweet and savory add-ins:

• 2 sweet potatoes, softened by boiling or roasting, cut into 1/2-inch chunks
• 4 to 5 fresh figs, cut into chunks
• 1 to 2 cups chopped walnuts
• 1/4 cup fresh sage, coarsely chopped

Vegan add-ins:

• 2 beets, peeled and cut into chunks
• 2 large kale leaves, coarsely cut
• 1 1/2 cups cooked cranberry beans
• 2 organic Granny Smith apples, chopped

Meaty add-ins:

• 2 fennel bulbs, coarsely chopped, including greens
• 2 cups black seedless grapes, halved
• 2 pre-cooked sausages, such as apple chicken sausage, sliced
• 4 to 5 large shallots, chopped

Full fall flavor add-ins (mix and match):

• 1 unseeded rye deli loaf, in place of the crusty loaf
• 2 sweet potatoes, softened and cut into 1/2-inch chunks
• 1/4 cup fresh sage, coarsely chopped
• 2 pre-cooked sausages, sliced

Sweet flavor add-ins (mix and match):

• 1 pecan cranberry loaf, in place of the crusty loaf
• 4 to 5 fresh figs, cut into chunks
• 2 beets, peeled and cut into chunks
• 2 cups black seedless grapes, halved