This is based on a recipe in either Fanny Farmer or Betty Crocker, but I've modified it considerably. This stuffs only a small bird, so if you get a large bird or you just love stuffing like I do, I would suggest doubling the recipe. To be honest, I no longer cook my stuffing in the bird due to food safety concerns. I stuff the turkey with a halved apple, halved onion and some stalks of celery and I cook my stuffing in the crockpot on high, basting once or twice with pan juices from the bird.
12 oz turkey sausage, bulk, crumbled (or buy it in big links and remove it from the casing)
½ onion, minced
1 apple, minced
2 stalks celery, sliced
1/3 C raisins
scant Tablespoon poultry seasoning (this is a spice blend containing thyme, sage, marjoram, rosemary, black pepper and nutmeg)
½ C coarsely chopped walnuts
about 6 C bread cubes (I buy a high-quality white bread, cube it in 1" cubes, then toast it lightly on a cookie sheet just to dry it out a little)
1 ¼ C apple cider or apple juice
Brown sausage, remove to large bowl. In drippings, saute onion, apple, celery and raisins until onions start to soften. Mix into meat, add poultry seasoning and walnuts. Mix in bread cubes, moisten with cider and mix well.