I make dressing year round. I grew up on chicken, turkey, duck, squirrel, rabbit, quail, venison, even ham dressing. What ever meat was left over dressing was made with the meat in the dressing. Saute celery, onions, and all seasonings were added to the cornbread batter before baking the cornbread. That was crumbled up with any older bread we had and then eggs and lots of stock was added to make it pour able but not soupy. Add the meat and bake in a water bath until set. I never knew anyone that stuffed the turkey until I met non southerners. LOL