Oh, sure, you think I measure things? 
Quite a few. Let’s see, for three bags of bread cubes (or the equivalent in crumbled dried bread) and probably three or four cups of cooked down onions, celery and mushrooms, probably 5 or 6 eggs. It’s done by look and feel, like everything else on the holiday menu.
Sounds like you’re basically creating a frittata and stuffing it in a turkey, then?
Not that much egg. Not enough egg that you would know there’s egg without this conversation.
Hey! That’s almost my recipe. Except I use shallots instead of onions, and no apple. That JD sage sausage is great!
This is pretty much it, except I’ve tried every bread under the sun, and prefer dried unseasoned bread cubes. Mushroom and Walnut Stuffing Recipe
Lousy picture, though. But I can promise I didn’t make up eggs in stuffing. 
If that’s the way you like it I have no problem with that. I’m not really seeing the point, but I can’t think of any food you shouldn’t put in stuffing if you want it.
I’ve heard of it before, just never (to my knowledge) tried it. Just curious.
Pepperidge Farm.
Saute a lot of chopped onions in a frighteningly generous amount of butter.
Add chopped Granny Smith apples, including skins, and saute some more.
Remove from heat and add crumbled cornbread and diced homemade bread heels. (My breads tend to be solid and filled with whole grains and soy, so we’re talking substantial.)
Season with salt, white pepper, lots of thyme, and a cautious amount of sage.
Usually I make a vegetarian stuffing as I have several guests who don’t eat meat, but this past year I had some homemade chicken sausage in the freezer, so I said to hell with it and threw the chicken sausage in to cook with the onions. The stuffing is always tasty, but the addition of the sausage took it to a new level.
Bread
Celery
Onion
Oil for sauteing the veggies
Turkey broth
Garlic
Paprika
Seasoned salt
Sage. Lots of sage.
I have no problem with sweet cornbread normally, but it is not what you put into dressing. This Thanksgiving, we had a corn bread mix, but I knew it would be too sweet, even without adding the required sugar. (Plus, for some reason, there’s vanilla in it: it tastes like cake when made.) So we went out and bought (gf) flour to go with our corn meal.
Anyways, what’s in our dressing is the dry, unsweet, crumbly corn bread, chicken broth, sage, celery, onion, eggs, oil, and then season to taste with our typical salt and garlic and onion powder. Stale bread may also be thrown in with the corn bread, but we’ve not been doing that lately for gluteny reasons.
We used to also put turkey and turkey broth in it on Thanksgiving, but lately we cook the turkey right up to the last minute, and haven’t been buying separate turkey loaves.
I say we because I’ve yet to cook it by myself–I just help out my mom. It is officially mom’s dressing, and the day I have to make it by myself will be rather sad.