We varied this recipe a little bit. I used 2 parts french bread and 1 part whole wheat bread, and I think that was a very good ratio. In addition to the poultry seasoning, we added 4 fresh sage leaves, chopped fine, and cooked them with the celery and onion. I made broth from the giblets of my turkey and used that for the broth. I put mushrooms into the broth, but did not chop them up and add to the stuffing. It gave a nice mushroom flavor, but none of the "mushroom chunks" that my husband hates. =) Then, once it was in the casserole dish, we sprinkled the top lightly with more poultry seasoning. We baked it for 45 minutes, covered with foil until the last 15 minutes. When we pulled it out, the top was browned nicely, and the rest of it was moist, but not gummy/soggy. This stuffing had a little bit too much celery for my taste, but it's called bread and CELERY stuffing, so there ya go. The celery was still crisp in the end, and I didn't care for that. I'll definitely make this recipe again, but I'll cut the celery in half, and I'll measure my broth out and boil the celery in the broth first to get it good and soft. Ohter than that, I thought it was delicious, and I'll never use pre-packaged stuffing again!
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