I don't stuff the bird with bread dressing. I use a lemon, onion cut to fit, celery, and herbs of Provence. When bird is done we scoop out the filling and toss. My mother used bread stuffing and I didn't care for it but her dressing in the pan was amazing. I try to replicate that every year. She used quite a few eggs along with the broth and seasoning in the cornbread dressing.