I stuff the turkey. I Don't add liquid though. Instead, I fry my bread cubes in olive oil, toss in a large diced onion, a bunch of chopped parsley, and slivered almonds; season with sage, thyme, allspice, salt & pepper. No celery - makes it too wet. The main flavor is sage. It's the same recipe that my grandmother (who would be 120 years old - wow!) and her mother made. To know I'm making the Same dressing as the women before me can get me teary eyed.