In the South, stuffing isn't put in the bird. It's served as a side dish and typically made with corn bread. This is my mother's recipe, with a few embellishments from me.
one 9“x9” pan of previously baked cornbread
1 can of cream of mushroom soup
1-2 can of chicken stock
1 small onion, chopped finely
2 stalks of celery, chopped finely
2 cups of pecans, chopped
1 lb of sausage, preferably hot/spicy
2 tablespoons of dried sage or poultry seasoning
salt and pepper
fresh mushrooms, chopped finely
red bell pepper, chopped finely
Crumble the cornbread into a large bowl and add the non-liquid ingredients. Toss until evenly mixed. Add the mushroom soup and stir. It will be thick and difficult to stir, but try to get it distributed evenly. Add chicken stock until the mixture is moist throughout. If it is dry before it goes into the oven, it will be even drier (and unpalatable) when it comes out of the oven.
Cover with foil and bake at 400° for 30 minutes. Remove the foil and bake for 15 more minutes or until brown on top.