I have two recipes that I use...
One is more traditional and the other is something my sister showed me some forty years ago that is much different.
The first has sage, rosemary, basil and pepper. The usual ingredients, some kind of bread, celery, onion... but then... morel mushrooms. I keep a stash of them in dehydrated form. Then I use some kind of cream and egg binder whether I put it in the bird or not.
The next one definitely goes in the bird because it seasons the bird as it bakes.
This is a smoked bacon themed deal with sauteed onions and green bell peppers with I think celery and walnuts and some bread. The gravy was the first time I made a non-white sauce type gravy in my life and it blew me away. It's the drippings sans most of the grease and a jar of currant jelly... it's awesome. The basting is white wine, butter and garlic. It's a nice non holiday sort of recipe too.
