I use the Bell's stuffing mix, Jones sausage meat, chopped onions, and Swanson chicken broth. I saute the sausage meat, onion and chicken broth in a cast iron frying pan then add it to the stuffing mix. Keep adding the broth till the stuffing is soft and moist. Refrigerate for 24 hours and then stuff the turkey cavity, making sure the center of the stuffing is 165 degrees on instant read thermomenter.or continue cooking the turkey about another half hour after the breast temp. is 180 degrees.