With my flip phone camera while cooking:
About three cups of diced white onion and celery stalk, sauteed in a quarter pound of margarine.
Three 14 oz. loaves of gluten-free bread, cubed and oven dried, a little seasoning added.
Above two combined, then moistened just a little with water before stuffing into the turkey cavities after rubbing cavities with salt (oops, made too much stuffing!)
Turkey is a Butterball, packaged weight of 10.41 pounds. That includes the neck and giblets, which are now being boiled in seasoned water to make soup stock. I do not use the liver.
Turkey is now covered in foil, 325 degree oven, for about five hours.

Please click on thumbnails to see enlarged.
All images are ©2019 E.J.Kowalski.
Thanks! Ed