Stuffing/Dressing

One loaf bread (any kind, or mixed scraps), ideally a little bit stale

One onion (or an onion and a shallot), chopped

~3 stalks celery, chopped

3/4ish lb mushrooms (optional)

Salt, pepper, garlic (diced or use powdered or granulated), poultry seasoning- all "to taste"

The day before (or the morning of if necessary) you plan to cook the turkey, rip up the bread into crouton sized chunks. The day you're stuffing, saute the celery and onions (with a little oil or butter) and mushrooms and garlic. Mix this with the bread, adding salt, pepper, and poultry seasoning (or your prefered seasoning mix).

Stuff loosely into the cavity of the turkey (don't forget the neck area), and remember that a stuffed turkey takes longer to roast, and that the stuffing should be checked to make sure it heats to the same 165 F that the turkey itself needs to reach for food safety.

Bake any remaining mixture (I find that less than half is all the fits in the turkey, usually) in a casserole dish. I like to add turkey drippings, but some additional butter and/or oil can also work to make dressing (which is what you call stuffing that isn't made inside a bird).