Yes, I know! I should have called it dressing.

Imagine No-Chicken Organic Vegetarian broth (regular or low sodium), or make your own (takes less than 30 minutes).

If you make your own, don't use any tomatoes as the result won't taste right -- normally OK for veggie broth but not for T-day (and of course, brassica family vegetables are always a no)

If stuffing is the same stuff that we eat, then you don't need any broth. Fry a chopped onion in butter til soft. Add fresh breadcrumbs, chopped sage and season. This can be cooked in a chicken, seperately in a dish or rolled into balls and baked.

Better Than Bouillon brand of broth. One can stuff more than a bird. Acorn squash, for example.

Thanks, Gooster. I have found a recipe that claims to be very chicken-like. It calls for the usual vegetables, but the extras are turmeric and smoked paprika, one tsp each.

This supposedly has the yellow look and taste of chicken broth.

Islay, Can you give me your recipe. I usually use ready-made breadcrumbs. How do you make yours, and with what bread? Recipes are so vague. And, it really does matter.

I don't want it too dry or too soggy. That is why I love it stuffed in the bird! But, with two vegetarian daughters, I am trying to find a winning recipe.

Well, I don't have exact quantities. Chop one onion and fry it in a tablespoon butter. Chop about 8 sage leaves, add. Use any white bread....... 4 slices......whazz up and add. Add salt and pepper to taste.

I would cook this in little balls for my vegetarian daughter, in the oven at whatever temperature you're cooking something else, for about 20 mins or for us, I would loosen the skin of the breast of the chicken and push it under the skin to perfume the meat. I also use this stuffing if i do a Jacques Pepin boned bird.

Do the girls like mushrooms? I've made this one a few times now and it's always a hit. I don't know why you couldn't sub vegetable broth. Times I haven't had a mushroom assortment, I've made it with all crimini (adjusting the amount of broth needed if not hydrating porcini). And I've made it the day before (complete), cooled, chilled in the refer after baking until almost done - taken it out and finished heating and browning right before my dinner.

Three Mushroom Dressing - Bon Appétit | November
1996

3 1/4 cups canned low-salt chicken
broth
1 ounce dried porcini mushrooms, rinsed
6 tablespoons (3/4 stick) butter
2 cups chopped onions
1 cup chopped celery
2 1/2 teaspoons dried marjoram
1 teaspoon dried thyme
3/4 pound fresh shiitake mushrooms, stems discarded, caps coarsely chopped
3/4 pound crimini mushrooms, stems trimmed, caps coarsely chopped
1 1/2 teaspoons salt

8 cups 1/2-inch pieces crustless country-style white bread (about 1 pound)
1/2 cup finely chopped fresh Italian parsley
2 eggs, beaten to blend

++Bring 2 cups chicken broth to boil in small saucepan.
Add porcini mushrooms. Cover and remove from heat. Let stand 30 minutes to
soften porcini mushrooms. Using slotted spoon, transfer porcini to work
surface. Finely chop porcini. Save
liquid to add to your gravy.

Preheat oven to 400°F. Butter 13x9x2-inch baking dish.
Melt 6 tablespoons butter in heavy large pot over medium heat. Add porcini,
chopped onions, celery, marjoram and thyme. Cover and cook 10 minutes,
stirring occasionally. Add shiitake, crimini and 1 teaspoon salt. Cover and
cook until mushrooms begin to release their liquid, stirring occasionally,
about 5 minutes. Increase heat to medium-high. Uncover and cook until almost
all liquid evaporates and mushrooms brown lightly, stirring frequently, about
8 minutes. Transfer mushroom mixture to large bowl. (Mushroom mixture can be
prepared 1 day ahead. Cover and refrigerate.)

Add bread, chopped fresh parsley, remaining 1 1/4 cups
chicken broth and 1/2 teaspoon salt to mushroom mixture and stir to blend.
Season with pepper. Mix in eggs. Transfer dressing to prepared dish. Cover
with aluminum foil. Bake 20 minutes. Uncover and bake until light brown,
about 20 minutes.