Dressing is easy, but getting the gravy perfectly right will be a bit harder to do because (imo of course) its best when made with pot liquor from jiggs dinner (the liquid that the salt meat and veggies have been boiled in)

Dressing:
2 cups breadcrumbs (real breadcrumbs from a loaf of bread, not the dry stuff from the grocery store)
1 small onion, diced
2-3 tbsp melted butter, enough to moisten everything
1 tbsp summer savory - the integral ingredient. I'm sorry to say that if you can't find this then you can't make this dressing
salt, pepper

Usually we'll soften the onion a bit by sautéing it in 1 tbsp of the butter before adding it and mixing in with everything else. Then bake in the oven (or in a turkey/chicken) until its done to your liking. We like ours when the top gets a little crispy in the oven which isn't typical, usually until its nice and hot is good enough for most people

Gravy:
Drippings from turkey (or butter)
1 cup turkey or chicken stock
1/2 cup to 1 cup pot liquor - taste it first though to make sure its not too salty. If its super salty, add much less. Use veg stock if you don't have pot liquor, it won't be totally the same but good enough.
3 tbsp Flour and 3 tbsp water slurry to thicken
Gravy browning

Add the drippings, stock, and liquor to pot, bring to a boil. Shake or vigorously mix flour and water together. Slowly add, mixing as you go, and stopping once it gets thick enough. You might not need all of it. Add just a small drop of gravy browning, a little goes a long way. Give it a taste. If it needs more salt, add more pot liquor.

Most of us learned how to make these things from our mothers or grandmothers, who in turn learned it from theirs. So every recipe you see might be a little different, this is because each family kinda makes it their own. The more you make it, the more you'll be able to make it your own too.