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I like to keep it simple, although I try to get good bread to start with. I buy precut cubes from two different bakeries and mix them half-and-half; one is whole wheat made from just milled grain, the other a chewy rustic Italian bread. But over-the-counter commercial stuffing mix (preferably unseasoned) works just fine. Make a lot, enough to stuff the bird (I stopped stuffing the turkey because it cooks too long and gets a little dry, but this meal is more about tradition than a perfect fowl, so it's up to you) and fill an extra sheet pan.
Saute finely chopped onion, celery, and parsley in butter for about 5 minutes; add rubbed sage to taste, at least a couple of teaspoons, preferably more. In a large mixing bowl combine the bread, sauteed vegetables, and enough chicken stock to just moisten everything. Don't go overboard on liquid; the stuffing in the turkey will absorb juices, and you'll be basting the other stuff with liquid from the roasting pan. I also like to add coarsely chopped hazelnuts (I still call them filberts) or walnuts for a little crunch.