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.