This recipe uses fresh bread instead of stale bread, so there's no need to dry it out days beforehand. Since the bread is already moist, chicken stock isn't necessary. Try adding other favorites like cooked sausage, chopped nuts and other herbs.
1 large onion, diced small
3 sticks of celery, diced small
1–2 dried Guajillo chile, or any other sweet dried chile
½ cup butter
Fresh or dried oregano
Approximately 6 cups torn bread, crusts removed
Toast the chiles in a warm oven to bring out the flavors, then soak them in water. When soft, puree them in a blender or food processor.
In a sauté pan, cook the onions and celery with the butter and chile puree. Toss the bread with the celery and onion mix.
Season it generously with salt and freshly ground black pepper, along with some fresh or dried oregano.
Stuff it into the turkey and roast immediately, or cook the stuffing separately.