Ingredients

half loaf white bread sliced (approx. 8-10 slices)
1/2 onion diced
2 stalks celery chopped
3 Tbsp. butter
salt and pepper divided
3/4 tsp. poultry seasoning
1/2 cup chicken broth or turkey broth OR vegetable broth to make a vegetarian version
1 gallon freezer bag or 8x8 foil pan, buttered

Preparation

Lay out bread slices the night before, so they dry out slightly.
Cube bread into half inch cubes and place in a large bowl.
In a large skillet, melt butter and sauté onion and celery over medium heat until just starting to soften, approx. 5 minutes. Season with salt and pepper.
Pour onion mixture into bread. Gently combine onion mixture and bread cubes.
In small sessions, pausing to gently mix, sprinkle poultry seasoning and more salt and pepper evenly throughout the bread and onion mixture.
Again, pausing to gently mix, slowly add chicken broth.
Place mixture in buttered 8x8 foil pan and top with plastic wrap and foil. Freeze. Alternatively, the mixture can be placed in a large freezer bag.
Gently remove excess air without flattening bread cubes. Seal and freeze

If your turkey is in the oven at 325°, the stuffing can also go in at that temperature, but increase the cooking time to 60 minutes.
Dry the bread cubes on a tray in a 200° oven for one hour instead of leaving them out overnight.
If you want to stuff your turkey with this stuffing, omit the broth. Follow directions for cooking a stuffed bird.

Variations to this freezer stuffing:

You can substitute roughly chopped water chestnuts for the celery.
Use a combination of white or French bread and dark rye bread for a nice color and flavor contrast.