My gran's stuffing recipe which I still make... and love, as do the rest of the family...
Ridiculously simple, can vary it a little as required. If you're veggie then I guess it's not going in a turkey 
so will be cooked in a separate dish or tin.
Breadcrumbs from white bread - enough to fill the baking tin you're using. I use about half a loaf to 3/4 loaf for a tin that you'd use to do a brownie tray bake in (one that you could get 2 alongside each other into the oven just). Will measure later when I'm in the kitchen.
finely chopped onion - about 2-3 large onions depending on how much you like onion. Softened in about 100-200g butter. I tend to finely chop my onions, put into a pyrex measuring jug (1 pint), put half the butter over the top of them, soften in the microwave on High for 5 minutes (put it on a plate in case it boils over - doesn't usually but has done occaisonally). keep an eye on it as all microwave are different! You can add more butter if it needs it.
meanwhile put all the breadcrumbs in a big bowl. sprinkle over lots of thyme. If you have fresh thyme that's best, but dried thyme is fine too. I tend to just shake it in as I know how much by sight, and we go through a lot of thyme so I have the big 100g tubs. It's probably at least 1-2 tablespoonfuls, maybe 3. Mix it all together so it's evenly spread through the crumbs, along with a pinch or two of salt. (I don't usually add salt to things but this is one of my exceptions!)
When the onions are softened, mix them and the butter they were softened in through the crumbs and thyme. If if needs more butter, melt and add some more. It shouldn't be drowning in butter but shouldn't be too dry either. If you squeeze a pinch of it together it should stay together.
That's it. I put it into a foil lined baking tin, pat it all down and then cook in the oven on a medium heat until golden on top. Depending on what the oven is being used for I might put foil on top of it for the first 15-20 minutes, then bake without for the last 10 minutes.
If the oven is busy I might do it on the floor of the oven for a little longer, or at the top of the oven for less time. It's quite easy to see if it's beginning to look too burnt!
Originally the recipe didn't have onion - it was just bread, butter, thyme and salt (and pepper but I hate pepper!). Which is also delicious, especially when done in the turkey for the juices to help add moisture. So if I'm doing it out of the turkey I add the onion for flavour and moisture. Sometimes I add a handful of chopped fresh parsley, and/or some orange or lemon zest and juice, or chopped rosemary or finely diced cooking apple or chestnuts - there are no hard and fast rules! Just whatever you fancy and that you think will enhance the flavours of everything else you will be eating.
I could quite happily have just my stuffing and no turkey - and my dc are the same. I bake a full tin when I do a roast - and it will last a couple of days, we'll have it like a snack instead of bread and butter!