for EACH long loaf of bread you need: about one large sweet onion
                                                                about some celery
                                                                about one stick of butter
                                                                some milk
                                                                about one egg
Break up bread in little pieces.
Cut up onions and celery into little pieces.
Put butter in a pot and melt.
Put onion and celery pieces in pot with butter.
(Add seasonings - if you have to.)
Cook until about soft.
Pour over bread, mix, pour, mix, pour, mix, pour, mix until done.
(Make extra so you can eat some at this point.)
Beat up some eggs then mix in some milk.
Pour some over bread mixture, mix, pour, mix, pour, mix until "wet enough".
Stuff stuffing into turkey TIGHT (not loosely). That way there's more stuffing.
(I don't know why the cook books say to stuff loosely.)
Stuff the "head" cavity and then the body cavity.
If I'm making a little (fryer) chicken I even stuff it between the skin and the breast.
The books say to sew it up but you can let it "all hang out" or pin it with LARGE safty pins.