Originally Posted by jazzybadger
I always make a seasoned loaf of bread, typically with thyme and sage, then I cube it up, toast it up in the oven, saute some celery and onion in some butter, and make stuffing with some turkey stock from last year I have canned up, salt, pepper, thyme, sage, ground rosemary, marjoram, and that's that.
Every now and again I'll make cornbread and chorizo stuffing too, but not sure if you consider that weird, so I'll forgo posting it.
This is mine exactly, heavy on the butter when sauteing up the vegetables.
I don't have specifics as everything is by feel, however, enough liquid to make the bread feel soft again, but not mushy, 2-3 eggs mixed in for texture, the rest is really up to you and your tasted buds.