This Italian mushroom stuffing will get great reviews, and it's easy too. 
It will work very well with the balsamic gravy.

1-24 ounce loaf of Italian, sourdough or buttermilk bread, 
trimmed and cut into ½ inch cubes (about 10 cups)
1-pound bacon cut into ½ inch pieces 
7 cups chopped scallions or 3 cups chopped sweet onions 
2-pounds Portabella mushrooms sliced ¼ inch thick pieces 
4-cups of celery (chopped) 
3-tablespoons fresh chopped rosemary 
2-cloves fresh garlic (peeled and chopped) 
2-large eggs (beaten)
Canned low salt chicken broth

Preheat oven to 350 and spread bread cubes in 2 rimmed cooking sheets. Bake until dry about 15 minutes. Let cool and add to a large mixing bowl. Sauté bacon until almost crisp. Pour the dripping on the bread. Add the celery and sauté for 5 minutes then add the portabella mushrooms, garlic and scallions to the pan and sauté for about 3 or 4 minutes. Mix with the bread all together and season with salt and white pepper. Add the eggs.

To stuff in turkey: fill cavity with stuffing. Add broth to remaining stuffing and bake in a buttered baking dish. Or heat oven to 350 and butter a baking dish. Add enough broth to keep moist (about 1 cup). Cover with buttered foil, foil side down and bake 30 to 35 minutes. Uncover and let top brown.