This stuffing is great for chicken and turkey but you could also use it to stuff vegetables or tofu and substitute the chicken stock with vegetable stock to make it vegetarian.
This recipe uses commercial stuffing mix but you can substitute breadcrumbs and add some extra seasonings - such as thyme, oregano, and sage and some salt and pepper to taste.
Altered ingredient amounts. Great recipe! Make sure to add the stock slowly to get the texture you like. I used less than what is called for, because we like it a little firmer. (And I "kicked up" the garlic by doubling it, and added a hint of thyme, oregano, and sage.) Excellent!! - 08 Oct 2008
Something else. Incredible flavours! I used fresh Portabellos and dried Shitakes and Porcini mushrooms (soaked them in warm water before cooking). I also used vegetable stock instead of chicken. I cooked the mushroom/vegetable mixture the night before and refrigerated it. Then an hour before dinner I reheated the mushroom mixture and then continued the recipe. I used bread stuffing with the seasonings already mixed in. I used a bit less stock. Absolutely the best stuffing we have ever had! - 08 Oct 2008
This was a hit! I wanted to try a new stuffing for Christmas and we love mushrooms. My husband added some cooked chicken -- turned out great!! Will make this again and again. Thanks for sharing. - 08 Oct 2008