Broth and stock can be used interchangeably with most things, especially the ones you listed. It sounds like you have done everything right. If it is gelatinous (which is a great thing) and delicious, you're on the right track. You may find it helpful to review the lessons on how to make stock and broth. Cheers!

I am planning ahead. Could you tell me which other side dishes can I serve in Thanksgiving? I really don't like the green beans casserole...the ones I have had incorporate Campbell soup! Do you have one of your amazing recipes that is a substitute? How about the sides dishes that appear on the Turkey serving plate? Thank you so much for all your great recipes.

I found your Thanksgiving planner. It never occurred to me to type THANKSGIVING. Thank you. If you happen to have an alternative Green beans casserole...I saw the green beans recipes but I know my mother in law expects a casserole. The suggestions look delicious. I am using your website to teach my 13, 18 and 20 year old children to cook. How lucky we are to have these tools available now.

Laura,
I can't stand green bean casserole either, so this is what I do: I precook French green beans (boiling salted water about 4 minutes until crisp tender, then plunge in ice water to stop cooking). This can be done the day before and kept in the refrigerator until needed. Then, on thanksgiving day, crisp some thinly sliced pancetta and set it aside. Slice several shallots thinly and sauté until softened in the pancetta drippings (add olive oil or butter if needed) and just beginning to turn golden. Add green beans and toss until warmed through. Crumble pancetta on top, add salt and pepper to taste. Can serve immediately or keep warm in low oven while you're carving the turkey. Sorry there are no amounts, it just depends on how many you are cooking for... But in general about 1 lb. of beans, 3-4 medium shallots, 3 oz. pancetta= 6 servings. You could easily add personalize this to your tastes by adding sautéed mushrooms or substituting those crispy onions for the sautéed shallots. Hope this helps.

We have some non-dairy eaters joining us for Thanksgiving. Is it possible to substitute olive oil (or anything else) for the butter? Will there be a noticeable change in the taste?

Sure, olive oil can be substituted to suit your needs. Yes, the flavor will be different because nothing compares to butter. Sometimes those are the sacrifices that are made when there are dietary restrictions. A good-tasting olive oil will be fine though. Cheers!

Have you made stuffing with gluten free bread? I have a celiac guest coming for Thanksgiving and am wondering if the texture would work as well as the french bread?

Also, I have another guest who can't eat eggs. Would arrowroot powder as a substitute be as effective in this recipe?

Sorry, we have not tried this recipe with gluten-free bread and/without the eggs. Most gluten-free breads that I have tried are quite a bit more dense then the French loaf used in this recipe. Therefore, you would need to experiment a bit and maybe use a bit more liquid.

As for the eggs, you could try using ground flax and water instead. But again, we have not tried this ourselves. Here is a link to a few more egg substitutes that you may find helpful.

I also found a few other recipes for you that you might find useful. This one is called "Gluten-Free Sage Dressing" (she uses no eggs) and this one is called "No-Fuss Gluten-Free Stuffing".

Hope that helps. Have a great Thanksgiving!!

We made this last year for Thanksgiving, and we made it again for 2012 because it's just unbeatable in moistness and taste. We cut the recipe in half and that lasted for 3.5 days for just the two of us (plus one dog who got a little bit of the treat). :)

So glad to hear that you (and your dog) like the stuffing. We feel privileged to be a part of your tradition. Cheers!