This is the stuffing that I've made for about 40 years. It has Ritz crackers in it, and I don't sauté the vegetables first (everything gets baked long enough inside the turkey).
You can see from the photo how pretty and vibrant it is ~ rather than the gray, mashed-together lump that's inside of most turkeys.
plus my tip for roasting the perfect, moist and juicy turkey **
2 sleeves Ritz crackers (original, Garlic or Vegetable Roasted)
2-3 stalks celery, chopped
1 small (or 1/2 large) white or yellow onion, chopped
1 small can water chestnuts, chopped
1 egg, lightly beaten
1/2 package dry onion soup mix
1-2 tsp dried sage, crushed
(NO other salt or spices ~ there’s enough here already)
Crunch up the crackers (not fine meal, but chunky crumbs) ~ mix all ingredients well and stuff into turkey. Should be enough for about 10-14 lb. turkey
Roast turkey as you usually do, or as follows:
Use a Reynolds turkey bag, per directions. This keeps your oven clean, and the turkey stays VERY MOIST (and takes less time to roast). When you’ve put the stuffed turkey inside the bag, rub the turkey with a little extra-virgin olive oil; sprinkle remaining 1/2 package of dry onion soup mix all over it; and sprinkle about 1 tsp dry, crushed sage over it.