I need a stuffing recipe without onions. I am allergic to all onions and onion powder?

I am cooking Thanksgiving this year and would love a recipe or suggestions on making bread stuffing without any onion. Chicken stock and sausage both contain onion ;(I need a stuffing recipe without onions. I am allergic to all onions and onion powder?
It'll be rather bland, but use celery instead of onions for some crunch.


Buy plain bread, not the spiced kind, add poultry spice (check label).


Use white wine as the liquid, instead of stock which has onion.


Maybe chopped mushrooms %26amp; water chestnuts for texture.I need a stuffing recipe without onions. I am allergic to all onions and onion powder?
This is how I'm planning on doing it: buy some real bread (not the supermarket loaves) a few days ahead, chop into cubes, set aside to let it get kinda hard. When you prepare it, sautee some diced celery, garlic, maybe some other veggie like carrot to add more flavor, mushrooms. Add the bread to the pot, and then water (as much as is called for in a regular recipe per cup of bread) or homemade stock that doesn't have onion. Add sage, a bit of marjoram, and thyme, of course salt and pepper to taste (I don't know, maybe store bought poultry seasoning has onion). Once seasoning is correct, mix in 2 beaten eggs, and bake.
If you don't want onions, make your own chicken stock and substitute the onions with more celery or carrots, maybe mushrooms. And skip the sausage...it's not good for you anyway! Google up some veggie stuffing recipes and do what I suggested.
I use bread, onion-but of course you wouldn't add this, celery, salt and pepper, ground sage, melted butter and a touch of milk.





Are you allergic to shallots as well. I know they are a lot like onions but I'm not sure if they are in there close enough to casue you problems. Anyway if you can do those then add shallots.





Also you could add a little garlic instead of the onions. And or make your own chicken broth with chicken wing tips a chicken back. Look for them in your chicken section of the market.



Ingredients:


6 slices light bread (40 - 45 calories each with around 2g fiber per slice)


1 cup chopped celery


1 cup chopped mushrooms


1 cup fat-free chicken or vegetable broth, room temperature


1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)


1 tbsp. light whipped butter or light buttery spread (like Brummel %26amp; Brown)


2 cloves garlic, finely chopped


salt, pepper, rosemary, thyme, to taste





Directions:


For best results, leave bread uncovered at room temperature for a night or two, until slightly stale. Otherwise, begin by lightly toasting bread.





Preheat oven to 350 degrees.





Cut bread into 1/2-inch cubes. Spray a medium baking dish with nonstick spray, and place bread cubes evenly along the bottom of the dish.





In a medium pot, combine celery. Cook for 8 minutes over medium heat.





Remove pot from heat, and add mushrooms and garlic. Season mixture to taste with salt, pepper, rosemary and thyme. Let cool for several minutes.





Add egg substitute and butter to veggie/broth mixture and stir. Pour mixture into the baking pan, evenly covering bread cubes. Mix gently with a fork. Bread cubes should be moist, but not saturated (if necessary, add 1 - 2 tbsp. water, and then mix again).





Cover with foil, and cook dish in the oven for 20 minutes.





It is delicious!! :)