On Tuesday evening, tear up lots of French or Italian bread into about 1 1/2" chunks (doesn't need to be even close to precise ~lol).

Place into a large bowl and let sit out overnight (covered with a dishcloth) or put the bowl in an unheated oven.

The next morning, toss the bread around and let it sit out uncovered, most of the day so it gets "stale."

Bring a large pot of water to boil, drop in the heart, giblets, liver (if you like the flavor ~ I don't use it) from turkey package, along with the neck and any fat trimmed from around the open end of your turkey.

Reduce heat to simmer and cover for about 20 minutes or until largest piece is cooked through.

Strain broth, return to heat, add a can of chicken broth, and add chopped up onion, celery and carrots. Return to boil, and then again, reduce heat to simmer.

Simmer vegetables for about 20 minutes. If you like, cool and chop up organ meats to add to dressing (I just throw them away).

Cool vegetables and broth for a bit.

Place bread chunks in a very large baking pan sprayed with Pam.

Pour broth with vegetables over bread and stir. Add another can or two of chicken broth, some freshly crumbled sage, Lawry's seasoned salt, freshly ground garlic pepper, celery seed (all to taste).

Add two or three slightly beaten eggs (and oysters and/or giblets, organ meat, etc.) and stir well. Pat dressing down LIGHTLY in pan ~ dressing should be wet (hand touched to top and lifted "slurps").

Cover with plastic wrap and refrigerate overnight.

On Thanksgiving Day, bake in a 350 oven for about an hour (may take a little less ~ I check mine at 45 minutes) or until crust is golden brown and edges are a toasty color.