You can jazz up ordinary stuffing by adding any of the following: dried fruit (apricots or prunes are good), ground hazlenuts, roughly chopped walnuts or pecans, sliced crunchy leaf veg (eg celery or fennel). You would need to add exttra liquid, which could be alcoholic.
As for veg, I'm particularly partial to a dish we call Roasties, which is just about any sort of root, plus some leafy stuff, peeled, parboiled, dried (on a towel), tossed in fat and herbs, and roasted. For veg we would use whole, peeled cloves of garlic, red onion (quartered if large), sweet potato (doesn't need much pre-cooking), carrots, parsnips (both cut lengthways), butternut squash, potatoes (new, else cut up a bit), baby turnips, swede, fennel, celery. If you use the same water for the parboiling, doing each veg in shifts, and saving the greens til last, then you get a lovely veg stock, which you can use to moisten the stuffing.