Preheat your oven to 375°F and cut your bread into 1-inch cubes if you haven't already. Spread them on a baking sheet and let them sit open to the air—this dries them out further, which prevents waterlogging later.

Heat the butter and olive oil in a large skillet over medium heat until they foam together. Add diced onion, celery, and carrots, cooking for about 8 minutes until the onions turn translucent. I always know it's ready when the kitchen smells so good someone asks what's for dinner twice.

Sprinkle the sage, thyme, salt, and black pepper over the vegetables and stir for 30 seconds so the heat releases the spice oils. This is the moment the homemade stuffing Thanksgiving crowd recipe develops its signature flavor, so don't skip or rush it.

Pour in the chicken broth and chicken stock, bringing the liquid to a simmer for 2 minutes. This softens the vegetables slightly while the broth absorbs those herb flavors we just released.

Transfer the bread cubes to a large mixing bowl and pour the hot broth mixture over them, stirring gently but thoroughly. You want every bread cube to get coated without breaking apart—think folding, not aggressive mixing. Let this sit for 3 minutes so the bread absorbs the liquid.

Butter a 9-by-13-inch baking dish generously and spread the bread mixture evenly inside. Bake at 375°F for 40 minutes until the top starts turning golden around the edges.

Remove from the oven and scatter the smoked turkey strips across the surface, pressing them slightly into the bread. This is where most recipes go wrong by mixing everything together raw—we're adding them now so they heat through without drying out. Return to the oven for exactly 8 more minutes.

The crowd stuffing is done when a knife inserted in the center comes out steaming and the top is light brown. Let it rest for 3 minutes before serving—this helps it hold together when you scoop it onto plates.