Melt butter in a skillet. Sauté the prepared vegetables until tender, but not browned.
In a very large bowl combine bread cubes, cooked vegetables and spices but do not add the chicken broth at this time. Toss thoroughly to blend ingredients. Use this dry mix to stuff the body and neck cavities of the turkey.
Add the chicken broth to the remaining stuffing and bake in a 9 x 13 pan until crispy and browned on top. Serve as a side dish with lots of gravy.