Use fresh bread because a soft moist dressing is needed to bind the other ingredients. Tear up the bread and add a little water as needed, to thoroughly squeeze the life out of the bread creating a pasty or mucky consistency (hey, directions don't have to taste good).

Add seasoning, sausage, onion, apple and nut pieces, and play in the mixture until evenly mixed.

Stuff George (err, the turkey's name at my house) and roast.

Note: Ginger is added because it will tame the possibility of indigestion often caused by poultry seasonings. Also, if you lay strips of bacon over the top of the bird's body and legs you can forget the basting and enjoy the day (thanks, Mom).

Makes enough for an 12 to 14 pound turkey and at least one, probably two meatloaf pans. I obviously agree with Joan, stuffing makes the dinner, but you will find my Stuffing Supreme is a terrific blend of flavours that can be a stand-alone meatloaf dish. It can be frozen and used in later months, and it also makes terrific quick sandwich material. Caution: loaf pans will have to come out earlier than the turkey.