OK it's not really a secret, but this recipe has been handed down from my Great Grandpa who was a Chef at Hotel Utah. It's a bit time consuming, has a lot of fat in it, but makes a ton, and it's so worth it. You can even make a day ahead then warm it in the oven on Thanksgiving.
2 loaves of dried bread broken into pieces, sprinkled with salt and pepper
1 lb pork sausage- cook but do not brown- drain grease
1 lb bacon- chopped, cooked well, drain and SAVE grease
8 med. onions - chopped or diced
1 whole stalk of celery- chopped or diced
2-3 cloves of garlic chopped
3/4 lb butter (I told you it was fattening)
Handful of fresh parsley
Cook onions, celery, and garlic in the saved bacon grease and butter until tender but not brown. Do not drain.
1 tsp pepper
1 tbsp poultry seasoning
1 tbsp sage
1/2 tsp thyme
3/4 tsp marjoram
Handful of fresh parsley- chopped
Place in a roasting dish or other big dish in this order- bread, meat and veggies on top (so bread can soak up the liquid) and then the seasonings. Wait a minute, then stir all together. Add enough water to soak bread, about 2-3 cups. Do not use too much. Mix well and cool before putting in the turkey. I never cook in the turkey. To bake by itself bake at 350 for atleast 1 hour for it to all get warm and delicious. You might have to stir every so often while baking.