This is the no-fail recipe that I have used many times in the past to stuff a turkey --- you may use 2-1/2 teaspoons ground sage in place of 1 tablespoon poultry seasoning if desired. purchase your bread about 3 days before using to make slicing easier. To save some time you can toast the bread cubes days in advance or prepare the complete stuffing up to 2 days in advance and refrigerate. This will make enough stuffing for a 12-16 pound turkey or a very large roasting chicken, about 12-13 cups stuffing cooked. If you are not a garlic-lover then omit the garlic completey or reduce the amount to taste. Prep time includes baking the bread cubes, and yield is only estimated. I also like to add in a large red bell pepper, seeded and finely chopped but that is optional.