For vegetarians and those with allergies, thanksgiving stuffing is often a source of frustration. What could be a satisfying side is often cooked in the bird or else made with chicken stock, eggs, or dairy. Not this apple and fennel challah stuffing. The recipe relies on vegetable broth, and is baked on its owna move that not only makes reheating easier, but that's also much safer than cooking it in the turkey. Want to make a stuffing that fits with just about everyone's diet? Start with an egg-free water challah.