1) Choppy chop the veggies and apples and saute in one and a half cubes of butter. I normally use unsalted, but it doesn’t matter
2) Optional: (I also pull out the guts from the turkey, inside and at the neck and put them in a sauce pan with the leftover onion ends and celery ends and salt and pepper. You can use this if your dressing is too dry, or you need more liquid for your gravy. It is a good thing. If you don’t use it, pour it in a zippy lock and freeze it flat for a later date for soup.)
3) While the veggies are sauteing, pour over about 2 teaspoons of dry sage, or about 5 large leaves of fresh sage chopped into a lovely chiffonade (long narrow strips.)
4) Cut up a loaf and a half of fresh bread. It is nice to use different varieties, like white and sweet squaw bread, or just whole wheat. Or french, etc.
5) Obviously you can really augment this by doubling it and pouring the broth made from the turkey guts over twice the ingredients. Then put it in a separate baking dish and cover it with tinfoil and do not over cook. You don’t want it dry. Stuff the turkey inside and at the neck.