I do a bread stuffing separate from the turkey. I do a large batch by memory and feel. I cube up a loaf and 1/2 of regular sandwich bread the night before in a huge bowl. The next day I fill my saucepan with 1/2 in. pieces of potatoes (2-3) a cup of sliced celery, a large cooking onion chopped, a couple of cups of mixed frozen vegetables and a cup of sliced carrots. I cover that with water and let them simmer until the carrots and potatoes are slightly softened. I sprinkle the stale bread with poultry seasoning and 2 tablespoon of Becel. I use a slotted spoon to spoon the vegetables over the bread. I mix up the stuffing and slowly drizzle the veg/water over the stuffing until the bread is just moist. You don't want it soggy as the stuffing with steam in the oven for an hour before serving. I put it in a small roasting pan with lid and cook at 350 for an hour or longer depending on the turkey.