I buy the Pepperrdige Farm bagged seasoned bread cubes. I've also used their not seasoned. I saute some celery and onion in butter and add some thyme. I boil the giblets and neck (not liver) with a large whole onion, and pieces of celery/carrot.

When they have cooked for a few hours, I add some broth to the bread cubes. Toss them around. After skimming the turkey drippings for fat, I add some of the drippings to the bread cubes.

My other favorite way is to saute the celery, onion and thyme add to stale bread and stuff the turkey before putting it in the oven. The basic mix for stuffing is onion, celery, carrot, spices...thyme, a little basil, salt pepper. I love the stuffing cooked inside the bird, but I have a daughter who will not eat it unless its cooked outside the bird.

Jane

The bread I use is stale hot dog buns, or hamburger buns. They have a little sweetness to them which complements the savory additions. However, I have used just about every kind of bread to make dressing and, because of the seasonings and the chicken broth, they all taste wonderful. I have also been known to make biscuits just for using them as dressing.

So now the post shows up!! So sorry to have 2 parallels. . .

That happens more often than we like...and growl. grrr-town.

link to the other post as an addition. linky, HERE

Purchased 'kits' are no different than breads from home baked ends and excess frozen, slow toasted in the oven.

I use a mix of breads that I keep in the freezer. That left over sandwich bread, the left over hot dog roll, that 1/2 loaf of Italian bread. So long as its not a strong flavored bread (like rye bread), it works fine. Yup, I stick them in the freezer. Then toast them to make the stuffing. Any and all of the ones you mentioned would work just fine.

I used to throw a loaf of stuffing bread (just bread with lots of stuffing-ish herbs) in the bread machine and then toast the cubes in the oven. But daughter is gluten free and no one cares much about leftover dressing, so now I just buy a small bag of bread cubes from a health food store bakery. It's a mix of their different breads and very good.

I tend to prefer sourdough or a rustic loaf for my dressing (sometimes a blend). The former is a bit more strong tasting (depending on the bread) but I tend to like the sturdiness of these breads, toasted at home in the oven. Here in CA, I think you can even buy sourdough dressing cubes at Costco.