1. Scald the milk (scalding: heat milk in a small saucepan over medium-low heat to 180°F / 82°C, just until small bubbles form around the edge and steam rises — do not boil), then remove from heat and allow to cool slightly, 2-3 minutes.
2. Combine the cracker crumbs and melted butter in a medium bowl, tossing until the crumbs are evenly coated.
3. Season with sage or poultry seasoning, salt, and pepper to taste.
4. Drizzle in the scalded milk and mix gently until the mixture just comes together and holds its shape when pressed — it should be moist but not wet, and the crumbs should not feel dry or chalky. Do not overmix.
5. Use immediately to stuff poultry, or transfer to an airtight container and refrigerate for up to 24 hours before use. When stuffing poultry, fill the cavity loosely (do not pack tightly) and roast until the stuffing reaches an internal temperature of 165°F (74°C) as measured at the center.
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