Break the bread up in whatever fashion works best for you. I found that putting it into several plastic bags, and then stepping on it worked very well.

Melt the butter in a large sauté pan.

Add the vegetables and saute until they have turned translucent.

Add the herbs and mix well.

Remove from the heat.

In a large bowl or in the bowl of a stand mixer, put the bread and vegetables.

Mix the chicken base and water in another bowl. Mix well to combine.

Start by adding about a cup of the liquid to the bread mixture.

Mix well, and keep adding liquid the bread is a nice consistency and the liquid is all absorbed. You may not need all of it.

Set aside until ready to use.

In a large bowl, or bowl of a stand mixer, put the turkey, herbs, and Worcestershire.

Add the bread crumbs, and mix well until all are mixed well together.

Lightly grease a ring mold.

Place the stuffing in the bottom of the mold, using your fingers to spread it evenly.

Top with the turkey mixture.

Put some of the seasonings in small bowl with a little oil. Oil the top of the mold,

Cover the mold with foil and refrigerate for about a half an hour.

Preheat the oven to 350.

Cook in the oven until done, about 45 minutes, or until an instant read thermometer reads 160.

Let cool slightly, then remove the foil, and over turn onto a nice platter.

Fill the center with cranberry sauce.