Stuffing....!!!!.....it's all about the stuffing! It's my favorite part of a Turkey Dinner. I unwrap my turkey the day before and prepare a broth/stock from the neck and giblets. I clean the turkey and return to the fridge to bake the next day. I wrap it well in plastic wrap. I chop the cooked giblets/liver and neck meat and place in the fridge covered for my stuffing. I cool and store the stock in the fridge for my stuffing and my gravy. I prepare about 7-8 cups. This day ahead prep makes the day of roasting the turkey a lot easier. Frozen turkeys take 5-6 days to thaw in fridge. Plan ahead.
In a large pan, melt the butter and saute the onion and celery for 4-6 minutes. Onion will be clear.
Warm up the turkey broth/stock if it is cold.
Toss all the ingredients in a very large bowl until well mixed.
Use half of the stuffing to fill a large turkey. Place the other half in a buttered shallow oblong baking dish.
Bake the stuffed turkey soon after you stuff it. Do not let it sit at room temp and do not place in the fridge for later.
Refrigerate the pan of stuffing (covered with foil) until ready to bake, or take out of fridge about 30 minutes to an hour before.
When Turkey is done, remove from oven and sit at room temp loosely tented with foil. Now you can bake the pan of stuffing at 350 for about 35 minutes (covered).
Remove the stuffing from the turkey and place in a large bowl. Uncover the pan of stuffing in the oven and incorporate the stuffing from the turkey. Continue baking stuffing for another 20 minutes or so while you make gravy, etc. Stir the stuffing occasionally, as it dries out a bit.
Cover the stuffing and remove from the oven after a total baking time of 55-60 minutes. Set aside, while you carve the turkey.
Serve turkey resting on a mound of stuffing. Spoon a bit of gravy on top.