Sage Cornbread Stuffing with Mushroom Gravy

Sage Cornbread Stuffing with Mushroom Gravy

This vegan traditional thanksgiving classic will have you ready to enjoy this meal.

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Yield 4 servings
Calories 316 kcal
Author Carolyn Scott-Hamilton


Sage Cornbread Stuffing

  • 1 tablespoon olive oil
  • 1 large onion
  • 1 cup celery chopped
  • 4 cups homemade cornbread
  • 1 cup vegetable broth
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon thyme
  • 1/2 teaspoon savory
  • 1 pinch rosemary
  • Salt and pepper
  • Chinese sesame oil for brushing

Mushroom Gravy

  • 1/2 onion chopped
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 1 cup sliced mushrooms
  • 2 tablespoon unbleached un-enriched flour
  • 1 cup water or vegetable stock
  • 1 tablespoon soy sauce
  • 1/2 teaspoon molasses
  • 1/4 teaspoon savory
  • 1/4 teaspoon thyme
  • Dash of pepper


For the Stuffing

  1. Fry onion and celery in oil until translucent but still crunchy.
  2. Remove from heat and add bread crumbs, pour broth and remaining ingredients over, and stir well while heating on low.
  3. Place stuffing in an 8-inch square pan. Lightly brush the top with sesame oil and cover with foil, baking for 350 degrees F for 30 to 60 minutes, depending on desired crispiness.

For the Gravy

  1. In a medium saucepan over medium-high heat, saute onion and garlic in oil until soft. Add mushrooms and cook 5 minutes over low heat. Stir in flour; cook over medium heat for 2 minutes. Add water or stock, soy sauce, and molasses. Cook, stirring, until thickened, about 3 to 4 minutes. Season with herbs and pepper.