Instructions: MAKES 9 CUPS DAIRY-FREE

Fresh sage and rosemary, sauted vegetables and a savory cornbread base make this dressing one that always satisfies my yearning for a traditional Thanksgiving stuffing. Use it to stuff eggplant or any of the scrumptious types of squashes available in the autumn, such as delicata, acorn or sweet dumpling.

In large skillet, heat oil over medium heat. Add onions and cook, stirring often, until translucent, about 10 minutes. Add seitan and cook 2 minutes.

Stir in garlic, celery, bell pepper, mushrooms, sage, rosemary, salt and pepper and cook, stirring occasionally, 10 minutes. Stir in parsley and remove pan from heat.

In large bowl, combine cooked vegetables, cornbread, tamari and vinegar and mix well. Stir in enough broth so that stuffing is moist enough to hold together when pressed but not soggy. Adjust seasoning to taste with tamari, vinegar, salt and pepper. Stuff vegetable of choice and bake according to directions (see separate recipe "Stuff it your way"), or serve as a side dish.

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