In a large skillet, sauté onion, celery, bacon and sausage until meat is cooked through and celery and onions are tender.

Let cool a bit-you will need to be able to mix with your hands.

In a large bowl or pot, start ripping bread in small pieces-start with a 1/2 loaf. Add in some of the meat mixture-don’t drain the grease, add it in. Add in an egg and some broth, salt and pepper and a generous amount of poultry seasoning. Mix well with your hands. Keeping adding more bread, more veggie/meat mixture, broth, egg and seasonings. Once you use all the meat mixture, you can adjust and use more bread, etc into it is the desired consistency. Not too dry, not too wet. I like to let it sit in fridge overnight and then stuff the turkey right before roasting. If you do not want to stuff the bird, you can bake in a casserole covered with foil until internal temperature reaches 165