All these bread folks have obviously never dined on real "dressing" which is made with Cornbread.

If you're not up to making cornbread, the pepperridge Farms "Cornbread" stuff is an adequate substitute.

In these health and safety conscious days (and to perk up the turkey

Personally, I prefer a version that starts with browning chorizo (Mexican crumbly sausage) , removing it from the skillet to saute some chopped onions, carrot and celery, then adding roasted red bell pepper and roasted poblano, chopped Italian/flat leaf parsley, all to be blended into the cornbread and seasonings (if not using a prepared stuffing mix) with butter and turkey stock (from cooking the neck, wing tips, Pope's nose (a Southronism), available innards (pulling out when "done" the heart and liver - first - and maybe even the gizzard for the finished gravy) and extra skin with onion, garlic, herbs, celery tops, a carrot, etc..

The traditional old fashioned "puddling"-like consistency is obtained by beating eggs in some milk and adding to the dressing before baking.

Sometimes, a side dish, started separately, using fewer ingredients (no chorizo or poblano) with oysters and crab ("Blue", lump or backfin) appeals to sophisticated seafood lovers.

Then there's a version with Granny Smith apples and walnuts.

As for the rice versions, I prefer rice, even blends with wild rice, to stand alone, a base upon which to display the chef's virtuosity with one of life's truly under-appreciated skills, the creation of real "gravy" from a drippings based roux. Giblet or not is a matter of choice. I grew up in a houshold where both were served, and tend to follow that road, but do prefer a last minute addition of chopped green onions for color and flavor.