MJF: 22 stuffing was a bit dry. Add more than above especially for out-of-bird stuffing

Slice bread, toast and cube.

Mix dry spice ingredients in a dish and set aside.

Put stock and butter in microwave-proof measuring cup. Heat to a simmer. Set aside.

Melt turkey fat in skillet. Add onions, celery and saute over high heat 5 to 7 minutes just until brown spots start, stirring occasionally. Add spices near end, toss well, saute for another 2 minutes. Mix into bowl of cubed bread.

Finally, drizzle broth slowly, tossing at the same time (this is a two-person job) until as moist as desired. Sit down with a bowl of stuffing and a cup of coffee for some serious testing and a great breakfast.

Rinse the turkey really well inside and out. Prop up in a bowl. Lay out cheesecloth. Torch cavity. Put a ball of stuffing in middle and insert in cavity. Loosely stuff cavity then neck cavities of turkey. With skewers, close both main cavity and neck. Loosely tie legs. (Cooks more evenly if legs are left open-ish.)

To the remaining stuffing, if any, add another 1/2 cup of broth or more as needed. Put in buttered casserole dish, cover with foil and refrigerate. Bake about 30 minutes at 350° covered with foil. Remove foil for last 15 minutes. Serve along with turkey or keep and serve with leftovers.