Sure, you could make a boxed stuffing mix, but this one is so much better, though it requires a bit more effort. It also requires a little planning ahead. I recommend cooking this separately from the turkey rather than stuffing the cavity - it's just too difficult to make sure everything is at a safe temperature otherwise. Remember that the more things you have in the oven at the same time, the longer they will all take to cook, so plan accordingly.
4cupschicken or vegetable brothmay not need all of it
Instructions
One or two days before you need the stuffing, cut or tear bread into 1" cubes (or cube-like shapes if you're tearing it). Spread cubes out into a single layer on a baking sheet and cover with a dish towel. Leave on the counter for a day or two to get stale (see note if you need it now).
Melt butter (or heat olive oil) in a large skillet over medium-high heat.
Sauté onions and celery until soft and onions are translucent.
Turn off heat and stir in sage, garlic powder, salt, thyme, marjoram and rosemary.
Toss bread cubes with vegetable mixture until well combined.
Transfer mixture into a greased 9x13 inch baking pan.
Slowly pour broth evenly over the mixture until just moistened - you don't want it soggy. If you start seeing liquid in the bottom of the pan, STOP. Wait. If it absorbs, add a little more, and repeat. You may not need all 4 cups of broth.
If you're cooking it in the same oven as the turkey, put it in the oven for the last 60 minutes of turkey cook time (assuming 400 °F oven).
If cooking separately, bake at 400 °F for 40-60 minutes, depending on how crispy you like it.
Notes
If you need your stuffing NOW, don't panic! Dry out the bread in a 350 °F oven until it feels fairly "stale". Allow it to cool, then proceed.