Those of you who love stuffing know that it might be the only reason to host Thanksgiving This version is an updated classic — no dried fruit, no surprise ingredients, no “twists” — just a very buttery, deeply savory stuffing made with garlic, leeks and a lot of celery The bread is crusty and torn, never cubed (for those crisp, craggy edges), and the whole thing is baked in a baking dish, never inside the turkey (to keep it light and fluffy with a custardy interior and a golden-brown top)