1) one cube of butter on stove and when it is all melted I add:
2) three stalks celery
3) one onion
4) two chopped up apples
5) one small container of mushrooms
6) Obviously the above is chopped up...
7) salt and pepper
8) and cook those until they are done. Then I add:
9) about 5 fresh sage leaves, chopped pretty fine, and some chopped walnuts. ummm about a cup...
10) I cube up a fresh (not dried or stale) loaf of white bread, or I combine white bread and semi-whole wheat and perhaps some pumpernickel. Mostly I mix all three because I do more than one turkey at a time. For a really big turkey, I use more than one loaf, about a loaf and a half, and more butter. I always put the stuffing in the turkey when it is warm, too. And if there is leftover, I dump in the juice (about a cup) from boiling the neck, giblets, AND NOT THE LIVER with a stalk of celery and half an onion that I have cooked for an hour. The juice makes it moist. It only needs to bake for about a half an hour around 350. But, the main thing is that if you buy stale pre-cubed, dried out bread, the stuffing will taste like dried out, stale bread. I don't know why people think they need to dry their bread out and then add liquid to make it moist... duh...