Take your bread and cut into 1 inch slices. I usually use a mixture of white and wheat bread, sometimes add rye if I have it on hand. You can use any thing you like even buns. Save your stale bread, everything works in this recipe. Put cut bread into a large bowl.
Finely chop your onion and add to the bread. Mix pepper, parsley, poultry seasoning, sage and garlic salt together and sprinkle 1/2 over the top of bread. Pour 1/4 cup of olive oil over the top as well. Mix with your hands for a few turns, then sprinkle the rest of the seasoning on. Mix well.
Mix up about 3/4 cup milk and 1 tsp. chicken granules (bullion). This is to moisten your stuffing so while cooking it doesn't dry out too much. This is a look and feel step. If your bread is really moist you may not need it all, if it's dry you may need more. I pour about 1/2 on, mix then pour the other 1/2 on and mix again. There should feel like there is a light moisture on all the bread. You don't want too much moisture because after cooking your stuffing will be one big lump.
After stuffing is mixed stuff the turkey with it. You will have extras so I always take a large piece of tin foil, lay it out, dump the stuffing in the center and fold up the sides. make sure you scrunch them together a bit so it won't come apart in the oven. Then while your still cooking the turkey place the foil packet along side the bird and cook for about 1 1/2 hours at 325 degrees.
If cooking alone, bake at 325 for 1 1/2 hours wrapped in the tin foil or in a oven safe bowl with foil on top. May want to wrap a string around the foil on the bowl to keep the moisture in though.