Okay, I know it's early, but I always like to have recipes in advance to shop and prepare for.  So, here is my Turkey and Stuffing (in the bird, which has all the delicious juices) recipe:

Turkey – Roasted

 

Rub entire exterior of turkey with extra virgin olive oil.

 

Roasting at 225° – roast .55 hours per pound

Roasting at 250° – roast .49375 hours per pound

Roasting at 275° – roast .4375 hours per pound

 

Last 15-30 minutes increase heat to 400° to brown with the lid off.

 

Turkey Stuffing

 

¾ cup minced onion                                     2 tsp. salt

1 ½ cups chopped celery                              1 ½ tsp. ground sage

1 cup butter                                                 1 tsp. thyme leaves

5 cups Pepperidge Farm Seasoned                ½ tsp. pepper

   Bread Crumb Stuffing Mix                          3-4 cups chicken/turkey broth

5 cups Pepperidge Farm Cornbread               1-3 Tbsp. sugar (to taste)

   Stuffing Mix                                               Optional:  mushrooms, giblets

 

Note:  If possible, boil the giblets in chicken broth, celery and onion to make the chicken/turkey broth.  In large skillet, cook and stir onion and celery in butter until onion is tender.  Stir in about 1/3 of the bread cubes.  Turn into deep bowl.  Add remaining ingredients and toss.  Stuff turkey just before roasting