That’s a good way to make the kind that most of my crew like.
But I think the best I’ve had was made by my husband’s grandfather - he was a cook in the Navy during WWII, and made his with stale bread, sauteed onions and celery, and poultry seasoning. Not sure what he used to wet it, but it was excellent the way he did it, and like my own Grandmother’s.
I think my grandma used chicken stock or sometimes turkey stock to wet the stale bread. That’s what Mom and my aunts did when they were visiting. I remember loving the smell of all those ingredients you mentioned sautéing in the pan before adding it to the stale bread that was in a clean dishpan. That’s where the big mix with clean hands was done. Great memories!