Instructions: I have been vegetarian for many years, and have never chosen to eat a turkey substitute for Thanksgiving. Instead, I make vegetarian stuffing

(check the label for animal fats, Pepperidge Farms makes a couple of vegetarian ones) and bake it in a loaf pan. Then, I slice it up and serve it drenched with gravy along with the other sides at the Thanksgiving table. For gravy, I either use Franco-American Mushroom Gravy (I like it, your guests might, too) or make a gravy of vegetable broth (a veggie bouillon cube dissolved in 1 cup boiling water, then thickened with cornstarch or arrowroot flour). You can always make the stuffing loaf and heat vegetarian gravy separately so the rest of the attendees can have their choice of the veggie or traditional items.

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