Age old debate - Turkey and Stuffing/Dressing

[quintessentone]

Grew up with...

STUFFING

INSIDE the bird.

Simple Bread & Sage recipe
Cubed white bread, onion, celery, sage, butter, celery seed, poultry seasoning, S&P, broth to reach desired consistancy (I prefer mine soft and a little spongy.  Definately not crusty)

I've tried it both ways, inside the bird and in a separate casserole.

Since I started inserting butter under the bird's skin, I always put the stuffing in the bird but not too hard packed so that it does take that much longer to cook, but even it you hard pack it in then just compensate for the cook time. The stuffing gets all buttery and turkey juiced up with crispy edges with the middle being soft and spongy - stuffing two ways.

What I do is buy the stove top stuffing then add everything, except celery seed, you mentioned in your above post, because the packaged dried stuffing adds a more distinct flavor and everyone in my family likes it that way; mind you that is after I changed up the recipe many many times, adding all sorts of other things like sausage, apples, different dried fruits etc. over the last 30 years.