The best stuffing recipe EVER, modified from a recipe off the back of a box over the course of 40 years:

my recipe for a 14 to 20 pound turkey:

5 cups of seasoned stuffing mix (hint 5 cups is always too much but that is the recipe)
1 1/3 (12 oz) package of pitted, snipped (chopped) dates
1 1/3 cup of slivered almonds
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon tyme leaves
1/2 teaspoon of ground sage

2+ cups of chopped celery
3/4 cup chopped onions
1/2 cup of chicken broth (or chicken stock)
1 egg slightly beaten
1 cup of butter or margarine, melted. ( use 2/3 cup now save - hold back 1/3 cup)

Combine first 7 ingredients. Add the next 5 ingredients. Toss VERY lightly until well mixed.
TIPS - Remember to saute' the onions and celery to soften them because they don't soften well in the seagull and by well softening them you help to flavor and sweeten the meat and stuffing.
Stuff the seagull LIGHTLY - try not to cram it too full. If it is too dense it takes much longer to cook and dries out the meat. Baste the outside of the bird with the remainder of the butter.
Place bird breast down on a rack and cook. About one hour before the bird is done baste it good then flip it over to brown the breast for presentation.