Not Turkey time in Canada but what I do.
I buy good quality bread at a local bakery. No 99 cent loaf for me. I cube it the day before and put it in a large mixing bowl with a dry tea towel on top. I use the crust and all. By cubing it the day before it has a chance to dry out a bit, but is not bone dry.
I make sausage stuffing, so I cook pork sausage with lots of celery and onions, add loads of poultry seasoning and mix it with the bread. I stuff the bird with this. If I plan to cook extra stuffing in a casserole dish, I add some stock to it. I used to work for a catering company and we added eggs to the dressing when it was cooked in a casserole dish.