Amounts will vary according to size of turkey.
Ingredients
1 onion – diced
1 garlic clove – chopped
2 eggs – unbeaten
1 loaf French bread – best to let it sit for a day
Fresh parsley – finely chopped
1 can button mushrooms (or fresh) thinly cut
2-3 tbsp. Parmesan cheese

Turkey
Heart and liver from bird – cut in pieces

The Night Before
Break stale bread (crumb only, not the crust) to dry out. Pieces should be about the size of your thumb (no bigger). We normally put it in a large bowl, covered with a diner plate for the night. Toss once in a while to dry the crumbs out.

The Day of...
Sauté onions on low heat in oil and butter. Add mushrooms, heart and liver, garlic, and parsley. Cook until onions are transparent.

Mix onion mixture into breadcrumb bowl. Add Parmesan cheese, salt and pepper to taste.
Add eggs to bread mixture and fluff with a fork gently.

Wash turkey cavity in cold water and pat dry really well. Put salt and pepper inside cavity.
Stuff inside and under the skin (being careful not to break the skin). Balls can be made with leftover stuffing.

Bake at 350F – 30 minutes per lb. Cover lightly with a foil.
Baste occasionally with melted butter; a bit of red wine can be added to the butter.

In the last hour, remove foil and continue basting every 10 minutes with the juice the bird releases.
If bird releases juice sooner, use it instead of melted butter.

Let stand 20 minutes before carving.

Gravy
Directly from the bird pan, put on high burner.  Skim fat from pan if any.
Add 1/2 to 1 cup red wine and boil to evaporate.

To thicken, add a mixture of flour and water (1/2 c. cold water and 3 tsp. flour mixed until it looks like milk).

While pan juice is boiling, add flour mixture, stirring constantly until it thickens (10-20 seconds).

Remove from heat immediately. Serve over turkey.