I, too, use basically the same methods as all of you. I don't mind the day-old or cheap bread and it is torn into pieces a day or so ahead so that it dries a bit but not crunchy. This is also a good use for bread products that have been in the freezer for awhile. Same seasonings, no eggs. Start out with broth and then, if it needs more moisture, heat water in the skillet that was used to cook the onion and celery. I make mine rather sloppy going into the baking pan.
By the way, I posted earlier about the possibility of making dressing in a crockpot since it was going to have to travel. It did well. Needs a bit of tweaking if I do it again but it did put a crust along the sides of the crock. The "recipe" I used called for eggs but I'll leave them out next time. It changed the texture.