Tasteless Stuffing for 20. Need help

I can't make stuffing without fresh saute'd onions and celery! But the addition of browned butter and challah bread has me very intrigued for this year. We've done additions of sausage, oysters, mushrooms and chestnuts in the past (not all at the same time, LOL), but then your guests would need to like (or be willing to try) those ingredients!

This is a very simple but flavorful stuffing recipe that skips the vegetables and calls for browned butter, sage, and challah. Our food stylist who makes multiple Thanksgiving stuffings for our holiday photo shoots each year heartily recommends it, and many of the reviews rave about its simplicity and how light and cripsy it is: https://food52.com/recipes/78194-brown-butter-stuffing

Here are some other staff favorite Thanksgiving dishes:
https://food52.com/blog/28361-a-food52-approved-thanksgiving-menu

A few reactions to your ideas and suggestions. Maybe others will have more.
YES to roasted vegetables - carrots, onion, maybe some fennel, celery or squash (if your people liked those).
NO to boiling herbs in the broth. It will suck the flavor out of them. If you like, add some fresh soft green herbs (for example, parsley), or deep fried (for example, sage) as garnish.
Probably omit the poultry seasoning (as your people are not fond of it and you will be eating poultry) and dried onion (as you will have fresh roasted in there.
FAT - include some good fat (what you have, what your family likes) - butter, chicken fat, or whatever you like.
MAKE a small test batch a week or ten days in advance, to check the seasoning and balance. adjust as needed.
Good luck and happy thanksgiving!