When it comes to turkey dressing, I am what you call a purist, and my family recipe for dressing is the best one I can think of (hands down!)- no added "frills" like chestnuts, pecans, or dried cranberries for me. Simple=awesome.
In a large skillet, saute mushrooms, celery, and onions until mushrooms and celery are tender and onions are translucent (apx. 5-7 minutes)* Don't cook for too long or the mushrooms may shrink too much.* Add the challah to the skillet and stir in with the vegetables, incorporating well. Remove from the flame. Season the eggs with the poultry seasoning, salt, and pepper and beat well. Pour the egg mixture over the dressing mixture and mix well, until well incorporated. Pour into a well-greased 9x13 Pyrex pan.
Preheat oven to 325°F. Place stuffing in the oven and cook for 20-25 minutes, or until firm and top is browned.
*Recipe makes apx. 9 cups of stuffing and stuffs a 10 lb. turkey- feeds apx. 12 people. To use as stuffing, do not bake prior to stuffing the turkey. To add moisture, if so desired, moisten with chicken or turkey broth.