My turn to start this:
1/4 - 1/8 c butter
1 large onion, diced
3 sticks celery, diced
1 tsp poultry seasoning
1 tsp seasoning salt
salt, pepper, garlic powder, onion flakes and parsley to taste
In a large frying pan (cast iron is ideal) saute onion and celery sticks in butter til soft (3-5 minutes). Add spices. Add bread and coat. Stuff into the back side of the bird, and close the flap of skin using long skewers like straight pins. Cook as usual.
Depending on the size of the group, use cubed bread the size of a canteloupe for a small group, up to the size of a football for a large group. While some people are uncomfortable with stuffing done in a turkey, this recipe has been used in the family for years. I suppose you could bake it in the oven in a covered dish.