We sauteed mushrooms and added them to the bag o' dried Pepperidge Farm stuffing (cornbread -- we only do whole grains, not white bread), then tossed in the meager drippings and roasted vegetables from the pan and slid it into the oven for half an hour while the turkey was resting. The above method sounds like it would've taken a lot of extra time and stove/oven space we didn't have. :/

Maybe next year, with modifications.