Thanksgiving Stuffing - Two variations

The only difference in the preparation of this stuffing is one uses a non-wheat based bread for those with Ciliac's disease and the other uses Pepperidge Farms Original Herb Stuffing Mix
So for the non-wheat based stuffing it is important to use a loaf of glucose free bread - sold in many stores now, and it is best if you can make the bread yourself.  Make it a week in advance, cut the bread into slices and the slices into cubes and let them sit-out and become stale.
The amount of stuffing is impossible to gage because of unknown factors:  how many people are eating/how big is the turkey/how much do you like stuffing?
Here's what I have always used:

2 and 1/2 bags of stuffing
4 eggs
3/4 lb of butter = 3 sticks
garlic salt
two small/medium onions
2 cloves garlic
thyme
poultry seasoning
1 carton of chicken broth
1 can of chicken broth
4 stalks of celery
Fennel seeds

Melt the butter in a large frying pan
Chop up the onion and add to the pan
Chop up the celery and add to the pan
Cook until the celery softens
Chop up the garlic then and add it to the pan.
Now pour the stuffing mix into a large bowl while heating the chicken broth in a small pot.  Take the contents of the frying pan and pour onto the stuffing mix and stir.  pour the stock into the frying pan to pickup any remaining onion or celery pieces and then pour on to the stuffing mix.  Stir.  Forming a small pocket in the middle of the stuffing with your hands crack open two of the eggs and scramble them in the bottom of the bowl then using your hands mash the eggs into the stuffing.
Mix in a half teaspoon each of thyme and poultry seasoning along with garlic salt to taste and a pinch of fennel seeds.
Now this is where the extra eggs and broth come into play.  If the stuffing is still too dry, add another egg and some of the canned broth until it is entirely moist and "sticky."

Place handfuls of the stuffing into the main cavity of the turkey and a half a handful into the neck.  Do not pack the turkey because the center of the turkey will not finish cooking and you'll be sicker than dogshit if you eat it!  Use wooden sticks or butchers twine to close the turkey opening as much as possible.  Remember adding stuffing to the turkey increase the cooking time anywhere from 30 minutes to an hour depending on the size of the turkey.

The remaining stuffing I cook in the oven in a covered glass casserole dish.  Spray the sides with pam, and after placing the stuffing into the dish add a few slices of bacon and a few tomato slices for garnish.  You use the bacon to determine when the stuffing is done.