Stuffing without bread, rice or sausage?
I think the gourmet once had a recipe for a dried fruit and nut-only stuffing. It sounded pretty good, and I heard Ruth Reichl raving about it on the radio. I can't find the recipe on epicurious, but I don't see why you couldn't throw something together yourself based on what fruit and nuts you like.
White cauliflower, broken into florets and then lightly sauted in olive oil or butter before simmering in broth becomes lightly fragrant and has a nice, satisfying texture that works well in place of bread or potato. Goes well with thyme and a touch of white pepper. You could make that your base and perhaps add some crushed sage and fried chopped onion and celery to give it that stuffing feeling.
Make good old southern cornbread with stone ground corn meal.
Get your 10" cast iron skillet sizzling hot in a 450 F. oven and add about 3 Tbs. shortening if lard or bacon fat are taboo.
While that is heating mix together 2 C. stoneground cornmeal, 4 tsp. baking powder (I prefer Rumford, it has the highest CO2 level and no metalic taste) with a tsp. and a half of salt. In another bowl combine 1 egg, 1.5 C. whole milk and mix well. When the skillet with the fat is smoking hot combine the dry with liquid and pour ihto the hot fat. Place back in the oven and bake 20-25 mins. Cool and crumble and allow to dry a bit and proceed with your dressing making if you can keeo yourself from slathering hunks of it hot with good butter and wolfing it down.
Old Fashioned Cornbread is also recommended in the Dairy Hollow Book of Soup and Bread as a stuffing base for people with gluten allergies. I think it's good for anyone and prefer it to bread stuffing. She suggests it be crumbled and toasted in the oven prior to using it in the stuffing. She uses buttermilk:
2 cups stone ground cornmeal
1 Tbsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1-1/4 plus 2 Tbsp buttermilk
1 large egg
1 Tbsp sugar
1 Tbsp vegetable oil
2 to 4 Tbsp butter or bacon fat for the skillet
Use the mixing and baking directions above, baking until golden brown.
For the stuffing, I like to sautee onion and celery in butter, mushrooms if you like them. I like to put in grated apple, chopped dried apricot and pecans. (I usually add browned sausage too, but that is optional.) Season to taste with salt and pepper and whatever fresh or dried herbs you like (parsley and thyme). Moisten with chicken stock.