Hmmm, bread sauce? I have learned that "sauce" can mean many thing is UK food terms. In the States, turkey is often served with what is called "dressing or stuffing" which can be made with either a bread base or particularly in the South with cornbread. A good amount of broth or stock is added to make the base very moist then herbs and vegetables are also mixed in. It seems like every family has a slightly different recipe. Tradition was that the mixture was then placed inside the bird to cook but health concerns have persuaded many to cook it separately. The turkey and the stuffing are served with a giblet gravy which is a light brown or tan color. The perfect cornbread dressing is firm but moist to the taste. I think stuffing might be less firm and but still moist but I'm no expert there as I have always had cornbread dressing.
I must confess that one of my great weaknesses is cornbread dressing with sage.
Here is a recipe that closely matches what I grew up eating. The amount of sage here is what a Southerner would like but it may be too much if you seldom eat sage. Try cutting that amount down.
https://www.allrecipes.com/recipe/19547/grandmas-corn-bread-dressing/
William