I make a vegetarian "stuffing" or "dressing" where
the main ingredient is green tomatoes...usually the
garden has had frost by thanksgiving and there are
always a few left by thanksgiving, or if the frost
is early I can pick them and wrap in paper until
the time is right.

I bake it in pans or casserole dishes, not in a bird.

I put in black olives, fresh sage, celery, water
chestnuts or jicama for crunchiness, celery, and
sometimes chestnuts...the other kind of chestnuts.
the ones that grow on trees.

plus I add tamari as i saute the veggie parts
then i add to dry bread crumbs ... i either toast
the bread (whole wheat) or set it out in the air
to dry before cutting and breaking the bread into
pieces.