I have always made mashed potato stuffing for Thanksgiving:

1 large potato per person - cut into large chunks and boiled with a couple of tablespoons of minced garlic

2 large loafs of white bread - trim off all the crust and cut into quarters

2 sticks of melted butter with a tablespoon of garlic powder, a teaspoon of cayenne, and a teaspoon of paprika

2 large onions - sauteed in olive oil or butter

Mix the butter and white bread in a large bowl. Add the onions and mix again. Add the potatoes and mash it all together. Occasionally, I'll add some chopped chives, celery, or carrots, depending on what's in the fridge.

Let it cool before you stuff the bird, so you're fine making it the day before.

Fawn, thanks, but this has to be a baked recipe to keep it vegetarian.

Anything that you can use to "stuff" the bird can be baked as a casserole alongside.

Aren't most stuffings/dressings vegetarian? If you do not add sausage or any of the turkey giblets and sub vegetable broth for the turkey stock, then pretty much any stuffing or dressing recipe will work.

I'd give you the recipe I use except that I don't use one :-) My stuffing ingredients vary with what I have on hand........sometimes corn bread; sometimes stale sourdough (I like that tang). Then the usual vegetable suspects....sauteed onion, celery, mushrooms, sometimes grated carrots. Fresh sage, parsley and thyme; S&P; some melted butter and enough broth or stock to moisten thoroughly. Sometimes I add a chopped apple or dried cranberries. Or both :-) Sometimes walnuts or chestnuts.

Well, I always just make my regular dressing with vegetable broth instead of chicken or turkey broth. I never use giblets anyway, but if you think they will be missed and your guests will eat mushrooms, then I'd add sauteed mushrooms for a little meaty texture to it. My mom used to occasionally add sliced water chestnuts (canned) to our dressing for a little more crunch without a lot of added flavor. I'm not a fan of apples or raisins or nuts in dressing, but lots of people are and you wouldn't miss the giblets as much.

There are also some decent vegetarian breakfast sausages available (not all of them are good), if that would fit your group's tastes. I especially like Morningstar Farms links. Better if cooked and browned in a skillet than microwaved. Try some ahead to see if you like them.

Sorry, I don't really use a recipe, so none to post.

I also use a standard onion and celery bread stuffing. Although I do use the turkey broth and I stuff the bird, it could easily be baked separately and vegetable broth could be used in place of the turkey broth. I think the addition of mushrooms would be a good idea, kind of bolster it up a bit.

I also make a cornbread stuffing because my daughter is celiac and can't have the bread stuffing. I'm still experimenting with those, as Elery likes different ones than Amanda does. She liked one I made last year with Italian sausage, and Elery says that's just wrong, LOL.

Annie

In England, sage and onion is the standard. Cook a chopped onion in butter, add breadcrumbs, chopped sage, seasoning and either stuff the bird or bake apart.

My stuffing is vegetarian IF you change the chicken broth to vegetable broth and use a different fat. Dried bread cubes (homemade -- have never bought any but I suppose you could), sliced celery, diced onion, LOTS of fresh sage (but you can use dried -- just not so much), fat and then broth, and salt and pepper. Put it in a casserole and bake at 350 until it is cooked through. I've been making it for almost 50 years, my mother for another 30 years before that and her mother I don't know how many years before that. So it is definitely tried and true. At one time mother put oysters in it but I never have. And I don't saute my vegetables either. Just put everything in a big bowl, mix well and put in a baking dish. I used to stuff my turkey with it but no longer.

I love this wild rice goat cheese dressing. Totally "out of the box" but then I don't like the standard dressing, particularly sage-heavy ones. Caveat, I can get vegetarian chorizo at my local grocery, but I have made it without the chorizo. Also, I of course sub vegetable broth for the chicken broth. This would be good if you have a vegetarian guest who is going to make the stuffing their main food. On the flip side, stuffing traditionalists may not like it. I made it for two years, and my SO, who never complains, finally told me he didn't like it for Thanksgiving, he wanted his comfort zone version for a holiday meal.

Wild rice and goat cheese dressing (has bread cubes too)

I love cavenders spice.