Actually, I usually do. If I don’t have a can of broth, I usually go with some chicken bouillon in a cup of water, substituted. I usually add a little soy sauce, some finely-chopped white and/or yellow onion, chopped parsley, parsley flakes, paprika, a small amount of garlic salt, some lemon pepper, maybe a bit of white cooking wine (if I have it), etc.
This year I was asked to pick up their cornbread stuffing -— too plain for me.
Been a few years since I did the bread crumb thing -— shoot it even came with instructions - nice.
Didn’t get to do a turkey yet - did ham this year stuffed with my own sauce invention (put it on a thread here, gotta find it) - just made more ham like it today.
BUT I’m seeing a recipe to slice up some Granny Smith apples and put into your turkey before roasting. That sounds like fun but with obviously the same caveats.
nralife was kind enough to reformat my bad paragraph so my ham steaks recipe can be actually read:
http://www.freerepublic.com/focus/f-chat/3497875/posts?page=6#6
Used the rest of the can today (saved in separate container in fridge). 75% orange slices and about 25% juice. Just added the sugar, cinnamon, brown sugar and dried cranberries in butter and white cooking wine. Reduced and reglazed the ham (pre-sliced). Wedged in thin slices of Granny Smith apple every few slices of ham before putting in Dutch Oven and baking 225-250 for about a hour or so. Full bag of chopped walnuts, too.
I boil the giblets in about 3 cups of water, then use that water in the stuffing, and mince the soft giblet meat to stir into the stuffing. (Also use a pound of sage sausage, and celery and onions cooked in the sausage grease.)