Let's face it - that first Thanksgiving without turkey makes you feel like you're twisting in the wind. What the devil will you eat? Fear not. You can have it all, including mock turkey (never tried the Tofurky, but I did try my own creation, which failed miserably). Last year I hit upon a stuffing that had everyone at the table wanting more - and since our kids are meat eaters, that's saying something!
1 bag cubed stuffing (I use Pepperidge Farm)
1 stick butter, melted
1/2 cup onion, diced
3 celery sticks, diced
1 to 2 Tbl. ground sage
1 1/2 c. vegetable broth
1 can of chestnuts, chopped (8 or 10 oz.)
chopped fresh parsley
salt and pepper to taste
Heat oil (as much as you like - I used 1 Tbl.). Fry onion and celery until onion is clear. Add to bowl with bread crumbs. Add the remaining ingredients, mixing until all the stuffing is moist.
Bake at 350 degrees for 20 minutes in a loaf pan or 2-quart casserole, covered tightly with foil.
If you like carrots, add them when you're sauteeing veggies.