Cube and toast bread until lightly browned and dry.
Finely chop onion, celery and pepper and saute in butter until softening.
Add cream or milk, chicken broth and chicken bouillon, dried thyme, sage and salt and pepper. Bring to a simmer.
Pour over bread cubes and stir to combine. Chill.
While oven is preheating, add fresh parsley, sage and thyme. Add more broth if necessary if cubes aren't moist enough.
Stuff into cavity of turkey, pressing slightly but not overstuffing. If required, make use of neck area or inside legs.
Close cavity up tightly using extra skin if necessary to cover exposed area.
Remove from turkey soon after roasting and keep warm until serving.