Stuffing! No bird needed.
Sauté chopt onion, celery, turnip with thyme and savory. Meanwhile soak stale home baked rolls in pear cider from Emily Zass (don't say it fast)
Combine all together with veggie stock (I used kombu-shiitake dashi) and when cooler, stir in one egg and bake.
JB: "What made it spicy?"
CB: "I did."
Really, it was some Aleppo pepper.
Serve with soup and salad.