NotHardUp1
What? Me? Really?
It's not a thing unless you're serving stuffing, and since most deep frying turkeys is done in the South, dressing prevails. Dressing is served with chicken gravy, not turkey, and it can be made without giblets from the chicken stock once the chicken is boiled. Many modern cooks are even squeamish about giblets anyway, and lots of kids won't even eat anything with gizzards and liver chopped in it. And we know how many households cave to childrens' whims.
Unfortunately, there are plenty of purveyors of [throws up a little in throat] canned or jarred gravy.
If the family eats stuffing instead of dressing, it really doesn't matter. Stuffing is almost never made of fresh bread, as it has to be dried out first anyway, so Pepperridge Farms, Stovetop, or anyone else's will do if you are not making the whole thing from scratch. However, the cook still must sautee celery and onion if making traditional stuffing, and add chicken stock.
I still love & stuffing. If I were baking a bird, I'd make apple, sausage, pecan, or traditional stuffing, and I usually make it for myself, as all my family likes it, but they love chicken & dressing, which I make when asked to, but have probably only made for myself twice in my entire lifetime.
Along these lines, you can spot the real cooks quickly by the bread pudding makers. There's no faking it. And great bread pudding is made from a variety of breads.