Like gnu, I make my stuffing with summer savory-- never met anybody else who does that. I usually use rye bread with caraway seeds for the bread, and lately I've started adding pecans and shredded carrots to the usual onions & celery.

I like to make it all year 'round, even without roasting a turkey, so I usually add some chicken broth and bake it in a casserole dish. Sounds like a good idea for this weekend.

Maryanne