Finally - authentic recipe (no eggs or milk)!. Use roasted chicken or turkey pan drippings for deep down flavor instead of the chopped giblets, also can toast and crumb 6 slices white bread and add to cornbread crumble. Can add finely chopped carrot and/or parsely for more flavor. Can use chicken/turkey broth if you don't have giblets to make your own.

Depends on where you were raised. East Texas cooks add 3 or 4 eggs to this mix. Before health fears, 8 eggs were common,makes a rich delicious dressing too. But, No carrots. And, you MUST cook the cranberry relish. No canned on Thanksgiving. I never liked the giblets so that only went into the gravy which I never ate anyway.
And, nobody stuffs a bird anymore. Too much bacteria danger. But, close recipe to Southern Style.

Sounds good. I am going to add a few eggs just because mom and Grandma does. I think this is close to ours.

This is real close to the "Real Thing". We use an 8" cast iron skillet of corn bread, about a half loaf of stale bread and just the meat from the turkey neck. Puppies make out like a bandit on the cooked liver, heart and gizzard. (When cooking giblets, just cover with water, throw in the turkey tail and any excess skin you don't want to roast, salt and simmer an hour or two.) Longer the better. Saute your celery and onions in butter, dump into bread mixture, season with sage, S&P to taste, and moisten with the broth from the cooked giblets. Bake away and enjoy!