• 8 Tbsp unsalted butter (1 stick)
• 1/2 lb shallots, cut into 1/4-inch dice
• 6 stalks celery with leaves, cut into 1/4-inch dice
• 1 lb cubed bread
• 1/3 cup fresh parsley, chopped
• 1 tsp celery salt
• 1 1/2 tsp fresh thyme, chopped
• 1 Tbsp fresh sage, chopped
• 1 Tbsp fresh rosemary, chopped
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 3/4 cups hot vegetable stock

In a 12-inch, heavy skillet over medium heat, melt butter until hot but not smoking. Stir in shallots and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes.

Transfer to large bowl and add stuffing cubes, parsley, celery salt, sage, rosemary, thyme, salt and pepper. Stir in 1 1/4 cups hot stock.

Preheat oven to 350°F and butter a 3-quart casserole or 9- by 13-inch baking dish. Transfer stuffing to dish and drizzle with 1/2 cup hot stock. Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer. Serve immediately.

• 3 large acorn or delicata squash
• 4 slices day old multi-grain bread, crusts removed and cubed (about 3 cups or 5 oz.)
• 1 Tbsp unsalted butter
• 1 Tbsp extra-virgin olive oil
• 1 large onion, diced
• 1 small apple, peeled and diced
• 1 large shallot, minced
• 3/4 cup finely chopped celery
• 1 1/4 cup vegetable broth
• 1 egg
• 2 tsp chopped fresh sage
• 1 tsp chopped fresh thyme
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 cup unsalted pepitas (pumpkin seeds), toasted

• 10 cups bread, cut into 1/2-inch cubes (firm white or wheat sandwich bread is best)
• 4 Tbsp olive oil, divided
• 2-3 cloves fresh garlic, minced
• 1 cup finely chopped onion
• 1 1/2 cups finely chopped celery
• 1/2 cup minced fresh parsley
• 1 tsp dried rubbed sage leaf
• 1 tsp dried thyme leaf
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2-3 cups vegetable stock (or 3 cups water with 2 veggie bouillon cubes)
• 1 cup cranberries (optional) 
• 1 pie pumpkin (3 lbs or so) (optional) 

Preheat oven to 400°F. Grease a large, shallow casserole dish with 1 tablespoon of oil.

Toast bread cubes on a large baking sheet in the oven until golden brown, 5-10 minutes. Set aside in a large bowl.

Turn oven down to 350°F.

Heat 2 Tbsp olive oil in a large skillet on medium heat. Sauté onions, garlic and celery until tender.

Using a rubber spatula, transfer the veggie mixture to the bowl of bread crumbs. Add cranberries (if using) parsley, sage, thyme, salt and pepper. Stir until until everything is well-mixed.

Add 2 cups vegetable stock, and stir until it is absorbed. Add more stock as needed so that the mixture is moist and clumping together, but not soggy. Transfer to casserole dish.

Drizzle 1 tablespoon of olive oil over the mixture, then bake covered for 25 minutes.

Uncover and bake another 10-15 minutes to form a crusty top.

Optional: Instead of using a casserole dish, get creative by baking your stuffing in hollowed-out pie pumpkins or other large gourds. All directions remain the same, except you should place your pumpkin on a baking sheet before baking in the oven to prevent it from making a mess or sticking as it softens, then bake for about 1 hour.

• 1 (1-lb) loaf day-old, unsliced bread, such as Pullman, French, or Italian
• 4 Tbsp unsalted butter (1/2 stick), plus more to coat the baking dish
• 2 medium yellow onions, medium dice
• 2 medium apples, such as Gala, Pink Lady, or Golden Delicious, medium dice
• 3 medium celery stalks, medium dice
• 8 sprigs fresh thyme, leaves removed and finely chopped
• 1 Tbsp finely chopped fresh sage leaves
• 1 1/2 cups vegetable broth
• salt and freshly ground black pepper

• 2 Tbsp butter
• 2 onions, chopped
• 6 large cornmeal muffins, cubed
• handful fresh sage leaves, chopped
• 1 egg
• 1/4 cup heavy cream
• 1/4 cup vegetable stock
• salt and freshly ground black pepper

Preheat oven to 375°F.

Melt butter in medium skillet over medium heat. Add onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl.

Add cornbread pieces, season well with salt and pepper, and toss well. In separate bowl, whisk together egg, cream, and stock, and pour over the cornbread.

Spoon into buttered baking dish and put in the oven along with turkey. Bake until hot and crusty on top, about 30 minutes.

• 1/2 cup wild rice
• 1/2 cup dried cranberries or fresh (you will need to cook the fresh cranberries before using them)
• 1 shallot, finely chopped
• leaves from 3 sprigs rosemary, chopped
• leaves from 1 sprig thyme
• 1/4 cup pecans, coarsely chopped
• olive oil
• salt and freshly ground black pepper

Cook wild rice in salted water (or veggie broth if you have it). This should take 20 minutes in a pressure cooker at a high pressure, or about an hour on the stove. When the rice is done, set it aside.

Gently saute shallot, rosemary, thyme, and pecans in olive oil for about ten minutes. Towards the end, stir in the dried or fresh cooked cranberries, and finally, stir in the rice.