This savory vegetarian bread pudding is a nice alternative (or addition to) stuffing.  Recipe is from Martha Stewart.

Peel  and trim 1 lb. parsnips.  Parboil until they are tender then cool under water.  Slice in half and remove the cores if they are woody (not easily pierced with a knife).  Chop into cubes.

Trim, clean and dice 1 large or 2 small Leeks.

Trim and dice 3 stalks of celery.

Wash and trim 1/2 lb. mushrooms.

Peel and mince 2 cloves of garlic.

Tear or dice a 12 oz. loaf of bread such as Brioche into pieces.  The bread should be fairly dense and not too crusty.

Saute the leeks and celery a large pan in 1 T. olive oil or butter.  When they are soft, add the mushrooms and garlic.  Saute until the mushrooms are tender.  Pour in 1/3 C. of white wine and saute until it is absorbed.  Add the parnips and 1 T. fresh thyme or 1 t. dried.  Season generously with salt and pepper.

Break 5 eggs into a large bowl, then beat and add 2 C. milk and 3/4 C. shredded parmesan cheese.  Season with salt and pepper.

Combine the vegetable and egg mixtures and then add the bread.

Preheat the oven to 425.

Butter a 2 quart baking dish and pour the mixture in. Cover with foil and bake for 50 minutes, then uncover.  Top with another 1/4 C. grated parmesan and bake another 10 minutes, uncovered.