I do my bread dressing in a roasting pan in the oven. The bread pieces are left out overnight to dry in a big bowl. The next day, when the turkey goes in the oven, the neck, giblets liver, heart are put in saucepan on top of the stove with water to simmer. Poultry seasoning is added to the bread pieces to taste with salt and pepper.
In another saucepan, mixed frozen vegetable, cubed potatoes and chopped onion simmer until the potatoes are slightly tender. The bread pieces get several spoons of butter on top and the hot vegatables are spooned over with a slotted spoon. I add enough of the stock from the giblet saucepan until the bread dressing is moist but not soggy. If I need more liquid, I use some from the vegetable saucepan. It goes into the roasting pan for about an hour to get heated through and the potatoes to be tender.