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I make homemade cornbread(not sweet but savory) and crumble it and elave on the counter overnight. Also I use cubes of white, wheat and pumperknickel bread added to the corn bread when I set it out over night. Then, I fry some celery and onions in earth balance. To this I add a few cups of water, sage, veggie boullion. Then I mix with the bread and then bake at 350 for 30 minutes or so. (it is about 8 cups of bread cubes to about 2 cups or so of veggies/broth...I *think*...as I don't tend to measure when making stuffing)
For the mushrooms, I use a portabello mushroom "french dip" recipe to season the mushrooms very yummy.
1-2 portabellos(sliced) for each person in attendence.(I have successfully made in a stock pot for a party of 8)
For every 4 mushrooms uses the following amounts....
1 box liptons mushroom and onion soup mix(it is vegan)
7 cups water
1/2 C braggs or soy sauce
1/4 c red wine vinegar
4 cloves garlic
In a dtuch over or stick pot with lid, combine water and soup mix and bring to a boil over high heat. add remaining ingredients including mushrooms and allow to simmer on med-high. Stir occasionally. Once mushrooms are soft and pliable strain from pot and keep warm, reserving broth.
Make a gravy with the broth with any method of making a gravy...my favorite is to take a few tbsp of earth balance and saute a few tablespoons of flour until light brown then add a few cups of broth...I usually use a 1tbsp earth balance to 1.5 tbsp flour to 1 cup broth ratio. Than I simmer until thick.
I also brown the mushrooms a little in a small amount of earthbalance before serving. Then to serve I place the corn bread on the plate, layer the mushrooms to the side overlapping a bit of the stuffing and cover the whoel thing with the gravy....YUMMY!! HTH
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