When I do a roast dinner at home, though, I often make my own vegetarian version of a roast stuffed chicken: stuffed butternut squash. If I'm feeling lazy I might use a packet stuffing mix (one of the nice ones with rosemary and a sachet of apricot jam to mix up with the stuffing), but on special occasions I make my own stuffing.
Stuffed Butternut Squash
Easy version - cut a butternut squash in half, scoop out the seeds and feed to the chickens, mix up the stuffing according to the packet and use to stuff the squash halves. There'll be too much stuffing, so spread it all over the cut surface of one of the squash halves. Reassemble the halves to make a sort of squash/stuffing sandwich. Rub with butter or olive oil, wrap in foil and bake for a bit in a quite hot oven. (sorry I can't do temperatures in degrees and times and stuff, I don't usually cook like that). Serve with roast potatoes, Yorkshire pudding, bread sauce and all the trimmings.
Complicated version - make stuffing as follows: fry an onion (chopped very fine) in 2 oz butter until transparent. Into this, mix 2 to 4 slices of wholemeal bread (ripped into smidgins), a good dollop of dried rosemary (perhaps a tablespoon), same amount of chopped fresh parsley, salt and freshly ground black pepper. Mix in a beaten egg and a big lump of apricot jam. Then follow the instructions above.
Whilst we're on the topic: Bread sauce
Into a heavy saucepan bung 1/2 onion chopped very fine, 1 or 2 slices wholemeal bread ripped into smidgins, 1 oz butter cut into bits, 3-4 whole cloves, 1/2 pint full fat milk, 1/4 pint double cream. Bring it to a simmer then let it sit on the lowest heat with a lid on for as long as it takes to make dinner. Stir sometimes. Before serving add a dollop more cream, salt and freshly ground black pepper and a generous grating of nutmeg. Yum.