12-15 pieces stale bread
2-3 tbsp. butter
2-3 c. chicken broth
Salt & pepper to taste, the saltier the stuffing the more juice it will draw from the bird

I save heels of bread (usually whole wheat) in the freezer for this purpose.

VARIATION (TRADITIONAL)
1 lg. onion, chopped
2 celery stalks, chopped
1 grated carrot
2 tsp. each basil, thyme & summer savory

VARIATION (APPLE SAGE)
2 med. apples, cored & grated
2 grated carrots
1 c. golden raisins
1 tbsp. dried sage or 2 tbsp. fresh

Dry the bread in a warm oven until crisp, then crush with a rolling pin until the largest pieces are about a quarter inch in size. Try to avoid making too many fine crumbs. Saute the vegetables in butter until soft. In a large bowl combine all ingredients, using as much chicken broth as the bread will absorb. You should be able to form a fistful into a soft ball. Adjust seasoning. The mixture should be fairly salty and pungent with spices. It's a good idea to mix the stuffing up a day ahead of time and refrigerate it, but don't stuff the bird until you're ready to bake it. For the stuffing that won't fit in the bird (don't forget to stuff the neck cavity!) add a little more chicken broth to it and bake it in a covered baking dish along side the bird.