I just got back from my daughters house, for years her kids and I make the stuffing the night before....One of my granddaughters is home from college and wanted us to make it this year....missed a couple of years when they were teens..
3 loafs of dried bread--2 large onions chopped fine--5 large stalks of celery chopped fine---sage (to taste or smell) poultry seasoning (to taste or smell) we like lots of seasoning. This year we added 2 cups of finely chopped pecans (no walnuts in the house) Bread-- tear slices into the size of 50 cent pieces...mix together with hands, cover and let set overnight....I like to add a handful of raisins, but no one else likes raisins...
For us, we go by the smell as to how much poultry season and sage we add..
Any stuffing not in the bird is baked in the over with a little broth added for moistness, cover and put in oven 1/2 hour to 45 minutes before dinner, can be put in 1 hour before dinner depends on size of baking dish...there are then 2 types of stuffing. I like from the turkey, some of the family prefer the baked stuffing...( for 19-20 pound turkey) daughter stuffs turkey lightly, I put more stuffing in turkey than she does, but its her turkey not mine....
My mother use to add pork sausage to stuffing, but why have a turkey if you want pork.. HAPPY TURKEY DAY TO EVERYONE..
Lose the pecans, add diced carrot and cooked drained ground sausage, and you have my recipe.
I always make the night before, but the sausage goes in at the last minute.