The bread you use sets the tone
The job of stuffing is to absorb those delicious juices that are released from the bird during cooking. Though some people make stuffing with grains, I think bread does a better job. My mother used soft, fat loaves of Italian bread in her stuffing, but the possibilities range from everyday white bread to a hearty whole grain, which adds heft and a touch of sweetness. Sourdough makes a slightly tangy and chewy stuffing. Cornbread gives stuffing a light, slightly nutty flavor. A southern friend of mine combines two parts cornbread with one part buttermilk biscuits to make a light and buttery stuffing. Use the kind of bread that appeals to you, but avoid packaged croutons because they taste, well, packaged.