I always stuff the turkey and make an extra pan- the best of both worlds!
That works well with my family since my brother doesn't like onions; I make the pan without.
My basic recipe is a loaf each of wheat, white and pumpernickle/rye bread. I lightly butter the bread, then cube it, then sprinkly with a touch of Prudhommes Poultry Magic and sage before drying it in the oven. Once dry I set it aside in a bowl.
Next I dice a couple of onions and a couple stalks of celery, then sautee them in lots of butter til lightly carmelized. Once they're soft I dump them in the bowl of crumbs and fry up the gizzard, heart & liver in the same pan, adding it to the bowl, too.
It's hard to recommend amounts for seasonings- I do it to taste, and it will vary with your preferences and the amount you're making. I go with white pepper, black pepper, a bit of kosher salt, tyme, a smidge of basil, and lots
of sage. I hate to say you can't use to much sage, but you almost can't.
Lastly, stir in chicken or turkey stock. It's important to use the best you can find, whether fresh or from a can or mix. Don't add much salt if your broth or stock is boughten.
Mix it well, then stuff it up the birds butt.
The rest you can bake in a pan, although you may need to add a little more liquid to that batch; it won't draw juices from the bird.
Hope everyone's holiday feasts went well!