For me, besides the classic flavor, it's all about the texture - and I agree that cornbread stuffing ain't my favorite.
But I absolutely HATE white bread too.
Give me some challah bread, which is an eggy-type lighter bread, I think of Jewish origin. In short, I like Alton Brown's approach, but I can also dispense with the nuts and dried fruit. I like my dressing (not stuffing, as I don't even THINK of stuffing the bird) spoonable, but not so moist that the bread becomes a gloppy, soupy, glob of stuff that sinks like a rock in your gut. It should have a looser texture, without the grainyness of cornbread.
Just gimme some sage, garlic, onions, celery, chopped fresh Italian parsley, stock, some morels, egg, the bread, and a 350 oven for about 45 minutes.