Kate Conant said:
> How then shall we stuff a turkey? :-)

Turkey stuffing directions vary.
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I learned from my mother to use about half a loaf of bread for a 12 pound turkey, cut into half inch cubes, adding several ribs of celery chopped fairly fine, with several teaspoons of ground sage or poultry seasoning for flavor and all mixed well. Then wash out the bird and fill both the central cavity and the neck cavity, rub the bird well with olive oil and more sage or poultry seasoning and cook about 20 minutes a pound or until the leg moves freely. Allow the bird at least a half hour or more to cool down enough to eat.

Others use cornbread, or dried bread crumbs or a commercial stuffing mix. Pepperidge Farm makes a pretty good one. Some add walnuts or pecans, or oysters, and some dampen the stuffing before they stuff. And others make a separate pan of dressing either in the same way or from a package and bake it while the bird is cooling.

An analogy is the Lord's Supper, or the Eucharist, or the Mass. There are lots of ways to do it, and while some are better than others for certain people at certain times, as long as the essentials are there, the Lord is praised.