Recipe by Ibby
"A dark and wild tasting stuffing that is sure to disappear quickly!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
cubed pumpkin bread
butter or margarine
chopped red onion
sliced crimini mushrooms
chopped fresh rosemary
chopped fresh tarragon
chopped fresh chives
chopped fresh parsley
1 1/2 teaspoons
ground black pepper
I made this as a side for Thanksgiving. I loved it, and so did the family. I used Libby's Pumpkin Cranberry Bread bread recipe from this site (bread is excellent) and the cranberries in the stuffing were tasty, pretty and festive. Wonderful blend of seasonings. I took the suggestion to double the vegetables(not the butter), used regular sliced mushrooms and it was perfect. Thanks!
I was not a big fan of this one. I love pumpkin anything, so I thought for sure I would love this. However, I didn't care for the overpowering sweet taste of the pumpkin bread. I much prefer this recipe with the whole wheat/whole grain bread. It allows the mushroom onion flavor to shine through. I also thought it was a lot of work. Adding that extra step of making the pumpkin bread wasn't worth it in the end.
My husband was raving about this stuffing that I served at a dinner party. I had some extra pumpkin bread, so I thought I'd give it a try! Wonderful. I didn't add the mushrooms, but added chopped walnuts instead. I would definitely recommend at least doubling the veggies added and adding a bit more chicken broth (then again, I like my stuffing a bit "mushy"). I served this with Apple Rosemary Pork Tenderloin, a great pairing!
This was rated by ALL my family members as THE BEST STUFFING THEY HAD EVER HAD! We enjoyed it for Thanksgiving this year. I had made the pumpkin bread IV recipe from this site the night before (it is also awesome - I substituted unsweetened appleauce for all the oil and it was so delicious!
I made this for an herb competition at the 2004 Iowa State Fair - I took 1st place - it was a huge hit with the judges and other competitors!! I substituted baby portabellas for cremini mushrooms, and added a half cup of coarsely chopped and toasted pecans - YUMMY!!!!!!!
Yum Yum Yum....this is an awesome recipe and I'm surprised with the unanimously good reviews that more people haven't checked it out (or at least reviewed it). Do yourself a favor.....I know it sounds different (and it IS), but it comes out tasting GREAT and not the "weird" different you might think. This is an interesting and different stuffing. I encourage you to try it!!
This is the BEST dressing I have ever had. Using pumpkin bread was ingenious!
I now want to try the same recipe using cranberry nut bread. I do suggest using
a bit less allspice in the bread recipe though and I do think regular mushrooms would
be just a good.
I doubled the mushrooms and my pumpkin bread and walnuts in it which made it even better. My boyfriend who doesn't really like stuffing or things that are sweet ate almost half the batch by himself. I'll be making this again! Though I recommend making a more traditional stuffing for those who don't want something sweet.
* Percent Daily Values are based on a 2,000 calorie diet.
Ibby's Pumpkin Mushroom Stuffing
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 581
** Calories from Fat: 329
Easy weeknight dinners, ready in a flash.
Enjoy the bright days of summer with easy recipes.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make this delicious all-purpose stuffing or dressing.
See the five elements to stuffing—and enjoy it with or without a bird.
Learn how to make a simple baked cornbread stuffing that’s perfect with poultry.