I use about three bags of cubes, lots of diced celery and onion (sautéed in butter) some diced apple and fresh sage. Mix with broth and melted butter until the consistency is how you like it.
Bake covered most of the time.
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I make it in a slow cooker and stir every once in a while, adding more broth as needed. The stuffing stays quite moist, and it’s not taking up oven space.
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I also use chicken stock.
I toast and cut my own cubes…white wonderbread 1 1/2 loaves
Two medium sweet onion chopped
One and a half celery bunch
One bunch fresh chopped parsley
2 teaspoons jar sage
Salt and pepper to taste
2 boxes Stovetop Stuffing (secret ingredient)
4-5 cans chicken stock
Rubber gloves
After tossing all the ingredients, I start by adding one can of chicken stock, and mix. I keep adding and kneading until it stops sticking on the gloves and is a nice moist lump, I’d say 4.5 cans
Then I do add salt a little at a time until it’s the saltiness I want (not too much)
Spread in casserole pan and I dollop butter pats all over. I start baking with foil over it and take it off half way thru.
350 for one hour.
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This is our family’s heritage stuffing going back to my great grandma. It’s moist and carb-o-licious:
1 loaf bread* broken into small pieces
1 medium onion, chopped
2 stalks celery
1/2 lb ground beef
1/2 lb ground pork
1 1/2 tsp ground sage
Salt, pepper, garlic salt to taste
Brown beef and pork together, drain grease. Add chopped onion, sage, salt, pepper, garlic salt. Let simmer a few minutes. Pour on top of bowl of bread pieces (save meat pan). Cook turkey giblets with celery in 3 qt. pan of water and simmer until broth reduces by half. Pour into meat pan to deglaze. Pour broth into meat/bread mixture, adding more water if necessary to achieve desired consistency. Fill turkey cavity with as much of the mixture as possible (stuffing). Save the rest to cook and serve separately (dressing).
Recipe can be doubled/tripled, etc. as necessary based on size of turkey/number of guests.
*I’ve been cubing/freezing the stale ends of several sourdough loaves these past few weeks for sourdough stuffing.
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I have been making a similar sweet potato dish from Trisha Yearwood. The sweet potatoes are roasted instead of boiled. I also cut the amount of sugar almost in half.
https://www.foodnetwork.com/recipes/trisha-yearwood/sweet-potato-souffle-recipe-2125230
I use less sugar too.
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I also make it in the slow cooker. My kitchen is small, and so I love that I can put the slow cooker in a different room.
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Yes, this is my secret ingredient too. I make a cornbread-wild rice-craisin-pecan stuffing, and I used to make everything from scratch, including the cornbread. It got a lot of rave reviews. Then one year I didn’t have time, and made it based on cornbread Stovetop Stuffing (actually the Aldi knock-off version) jazzed up with the wild rice, craisins and pecans. The feedback was better than ever 
so that’s what I’ve done ever since.
I cook the wild rice in advance and refrigerate it or even freeze it. I never add any extra herbs or salt, because I find the Stovetop mix perfect as it is.
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I’ve been doing the same thing with brioche, which we use for our stuffing recipe.
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I probably post this here every year but this is the dish I’m required to bring each year among other things. I got the recipe from our hospital cafeteria if you can believe it 
but Paula’s is basically it - except over the years I have cut down on the sugar and cheese and only use about 60% of what she calls for. Don’t knock it till your try it! Every year I convert someone else to love it - and it takes no time to put together!!
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I need to try this sometime!
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That recipe reads bizarre. But, 100% I’m going to try it out
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My mother has made the same dressing for as long as I can remember, but I made it in 2020 when visiting my son’s family during Covid. Mom “allowed” me to make it this year, and while I know it came out fine, I made a cooking booboo and looking for help.
The dressing is currently in the freezer as we have always made it ahead and frozen. It takes 2 days to thaw in the fridge as it is so dense! Usually we just reheat before dinner and all is good. I don’t know what I was thinking, but I baked it too long and on too high a temperature; I am afraid it will be a brick when reheated. I should have only cooked it 3/4 of the way so that I could finish the baking the day of.
I am wondering the best way to warm it without totally drying it out. I know I will keep it covered if in the over so the top doesn’t brown any more than it is. Should I microwave to get it warm and then pop in the oven, or will the microwave make it tough? I am not willing to remake it, as I think it will be fine as it; just trying to get it hot enough to serve without burning it up!
What about pouring a bit of broth over it? I would heat in the oven tightly covered so it doesn’t dry out any. Broth and butter cure everything stuffing-related!!
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Double boiler?
It’s in a 10x15 Pyrex, so a double boiler will not work. I had thought of pouring some chicken broth over the top, just wasn’t sure if that might make it mushy. It is meant to be cut into square to serve, but if it gets softer, I guess we can spoon it out.
Maybe once it thaws I cut a small piece out before reheating to see if it is indeed too dry. This is what I get for multitasking while cooking!
Most reheat instructions say to add a splash of broth, cover with foil, bake 15-20 minutes on 350, then remove foil and continue baking another 15-20 minutes to crisp the top.
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I will give it a shot. If I have ruined this, my mother will never let me cook one of her recipes again!
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For stuffing, lots of broth and melted butter are key. I have also added a couple of beaten eggs.
I’m inspired to try cooking some of the turkey the day before. I’ve got a whole turkey I’m cooking thanksgiving day but I’ve got a whole breast im going to cook Wednesday. I’ll wrap tight in foil and reheat the next day.