My mother became a vegetarian the day after Thanksgiving when she was 21. It is much easier to be a vegetarian today than it was even 15 years ago. Thanksgiving meals can be quickly prepared with meatless substitutes that taste as good as the real thing. (Obviously, this idea is subject to personal opinion. After all, I've tried meat and don't like the taste of it. I can palate soy meats much easier.)

The following are some alternatives that even non-vegetarians enjoy.

• Pepperidge Farms has a bread stuffing that is vegetarian. Follow package directions for preparation and layer Worthington [Vegetarian] Turkey Slices vertically between scoops of stuffing. This works well in a loaf pan. Bake according to package directions. (Thank you, Leann Georgeson Braun for sharing her mother's recipe.)
• Make a roux instead of gravy from animal fat. In a skillet, brown 1 cup flour in 2 Tablespoons oil. Add water gradually and stir until gravy thickens. Season with soy sauce, dried basil, onion and garlic powders, etc. (Thanks, Mom!)
• Anything that requires some resemblance to chicken flavoring can use McKay's Instant Chicken Seasoning (naturally vegetarian) with or without MSG. It is available at many health food stores.
• Make a cornbread dressing with blended onions and celery. Add Worthington Fri-chik (vegetarian) diced small to replace chicken.
• Worthington also has large rolls and pre-sliced turkey and chicken. The slices are available in cans or in the freezer section of a grocery store, like Publix, or at a health food store. They don't take up as much space to cook and prepare. Even better, you won't have a week's worth of leftovers that you don't even want to look at because the bird was too big. Just open and use what you need.

Happy Thanksgiving to you and to those you love!