Grain-Based Dishes

• Whole grains and seeds make delicious substitutes for bread stuffing and are usually healthier, as well. Opt for wild rice sauteed with mushrooms, onions and celery and simmered with chicken stock, or use quinoa, which has a mild taste that pairs well with almost any flavor, including fiery chilis or Asian-inspired tastes. For a nutty taste, saute rice briefly with a bit of butter before adding stock or other liquid. Toss in some chopped nuts to add more heft and substance to grain dishes.

Vegetable-Based Dishes

• Potatoes in any form -- mashed, roasted or baked -- have similar qualities and are more versatile than stuffing. Don't overlook other root vegetables, such as parsnips or turnips, which can be mashed, boiled or steamed, instead of potatoes. Add cream or a white sauce to vegetables to make a comforting gratin dish, or bake vegetables with a bread crumb topping. Use equal amounts of any substitute as a side dish.

Fillings

• Instead of filling a turkey or chicken with stuffing, fill the cavity of the bird with onions, celery, apples, lemons or oranges, and fresh herbs. Boneless pork chops and thin pieces of beef can be stuffed with a variety of fillings, such as spinach and feta cheese or chopped dried apricots and pecans. These types of fillings tend to have mild flavors, so be sure to add herbs, such as thyme or rosemary. Use equal amounts of filling as you would stuffing, or slightly less, depending on the filling.

Safety

• Whether you use a traditional bread stuffing or opt to stuff a turkey with a substitute, the stuffing must reach an internal temperature of 165 degrees Fahrenheit before you eat it, according to the USDA. Smaller cuts of meat, such as pork chops or chicken breasts, aren't as dense as a whole turkey, so the stuffing quickly reaches the required temperature. In a turkey, though, it's harder to monitor and regulate the temperature. The meat itself may be done long before the stuffing has reached a safe temperature. For these reasons, it's better to bake stuffing and stuffing substitutes in a baking dish, rather than cooking them inside a turkey.