3/4 cup butter
1 1/2 cups chopped celery, with leaves
1 cup chopped onion
15 slices soft bread cubes (9 cups)
1 1/4 teaspoons fresh chopped thyme (1/2 teaspoon dried)
1 teaspoon salt
1/2 teaspoon ground sage
1/4 teaspoon pepper

In large Dutch oven, melt butter over medium-high heat. Add celery and onion and cook, stirring occasionally till tender. Toss mixture with remaining ingredients. Stuff turkey.
Baking Separately
Heat oven to 325°F. Spoon stuffing into 9x13 inch glass baking dish. Cover with foil and bake 30 minutes. Uncover and bake 15 minutes longer. When done, you can spoon the drippings from the turkey pan over the stuffing.
Lighter
Decrease butter to 1/4 cup. Heat 1/2 cup chicken broth with the butter to boiling to cook the onion and celery.
Cornbread
Substitute cornbread for bread cubes.
Additions
Add 2 cups sliced fresh mushrooms along with celery and onion.
Brown 1 pound pork sausage. Drain and reserve drippings. Use drippings for part of butter in cooking celery and onion. Add sausage when adding bread cubes. Omit salt.