I'd read that stuffing the turkey with the traditional breading was a bad idea, because the breading pulls all the moisture out of the meat and you end up with a dry bird. For years now, we've been stuffing the turkey with slices of onion and apple, some carrots, sage, and some celery leaves. The turkey always comes out moist. (you throw away the stuff you use for stuffing). We use some of the pan drippings to make bread "stuffing" in a caserole pan. Just thought I'd pass this along in case anyone wants to try it. Happy Thanksgiving!