From Country Home magazine: Mushroom/Leek stuffing
12 oz. assorted fresh mushrooms
3 leeks, thinly sliced, white part only
3 cloves garlic, minced
2/3 cup butter (we use smart balance instead)
2 Tbsp snipped fresh sage
1/4 tsp freshly ground pepper
12 cups of dry assorted bread cubes(we use rye, whole wheat, sourdough)
1-1 1/4 chicken broth (we use veggie broth)
In a large skillet, cook mushrooms, leeks, and garlic in butter until tender but not brown. Remove from heat. Stir in sage & pepper. In a large bowl, combine dry bread cubes& mushroom mixture. Drizzle with enough broth to moisten, tossing lightly to combine. Spoon into casserole dish. Bake covered, about 30-40 minutes at 350 degrees. This is so good!

I've put stuffing like that in baked acorn squash for a nice holiday presentation, although I think I added some brown lentils. Thanks for posting this recipe, I want to give it a try this year. I struggle to make really good stuffing.

We're having a Quorn roast -- they're much better than tofurkey. Kind of odd looking, though :)

Putting the stuffing in the acorn squash sounds like a good idea. I'm always trying to think of a new item for supper/dinner. We actually did have a quorn roast one year, it was pretty good. Then we stopped eating quorn, because it wasn't vegan. At this time we are no longer strictly vegan, so quorn is back on the menu!