T.V.
Stuffing is one of my signature dishes....to bad you don't want any sausage because just a small amount makes a lot of difference. However, here's my recommendation:
Lots of good stock (I use chicken or turkey stock that I prepare in advance, with onion, carrot, parsnips, celery, a few bay leafs,), but the box or can stock will do.
I make corn bread a day or two early....and let it dry out.
I use the bagged stuffing mix (two) the ones that have a spice packet.
I use fresh sage, thyme, (salt and pepper to taste)
remove the chicken/turkey meat from the bone and shred or cut into small pieces. (about two or three cups).
1/4 to 1/2 lb mild sausage (cooked and crumbled) with the same amount of sauteed mushrooms (LEAVE OUT IF YOU DON'T LIKE SAUSAGE)
mix the stuffing mix and crumble corn bread
add a finely chopped onion (large)
about a cup of finely chopped celery
the chicken, sausage and mushrooms
Add stock as needed to make sure the stuffing is moist (reserve some stock just in case)....
Give a little taste and adjust seasoning as needed. Bake at 350 degrees until heated through.
This stuffing will be a HIT....some of my family and guests just want the stuffing with gravy (you may want to make some extra...it can be a good second day dish).
Let me hear from you.