When I prepare the turkey, I season the bird with poultry seasoning, and /or sage, onion powder, lightly w/garlic powder, fresh cracked pepper and then put spray cooking oil over that to seal in moistness....as the bird cooks these flavor the drippings as well, so the flavorings are there already. I never add salt, as most birds have been brined from the prossesors. Lately I've been using low-sodium chicken broth to moisten the stuffin' as I mix it up.
I use 1/2 store-bought dressing cubes, mixed with my home-made buttermilk cornbread. (And 1 secret ingrediant, 1 or 2 cooked chicken livers finely mashed..added to broth, then mixed w/sauted onions & celery.)
Happy Thanksgiving All!
