Plain Old Nova Scotian Stuffing, Weirdly Cooked
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I don't like putting stuffing in a turkey. It draws the juice from the breast and flavours the carcass, which I use for stock. My great discovery today was steamed stuffing. It turned out perfectly fluffy.

Take a medium onion and a stalk of celery and chop fairly fine.
Saute in a little butter or chicken fat.
Toss with about 8 cups roughly torn-up stale homestyle rolls.
Add and work in 2-3 tsp each summer savory, rubbed sage, and celery seed.
You could add some chopped sauteed mushrooms or cooked and crumbled pork sausage, but I don't.
Moisten with chicken stock until the bread is damp but not soggy.
Pile into a buttered metal mixing bowl; cover bowl with aluminum foil.
Tie down foil with string, tied around the bowl right under the lip.
Set bowl in a stockpot with 2 inches of boiling water, cover, and steam for 1-1/2 to 2 hours while the bird is roasting.

Okay, I *told* you it was weird. Will I ever live this down? But it made wonderful stuffing!

BTW, I roasted the bird upside down, untrussed, flipping it breast-side up only for the last hour.
That way, the fat from the back bastes the breast meat, which comes out moist and tender.
Anyone out there I can unload leftover turkey on???