Ibby's Pumpkin Mushroom Stuffing Recipe - Allrecipes.com
Ibby's Pumpkin Mushroom Stuffing Recipe
  • READY IN hrs

Ibby's Pumpkin Mushroom Stuffing

Recipe by  

"A dark and wild tasting stuffing that is sure to disappear quickly!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    1 hr 30 mins
  • COOK

    1 hr

    2 hrs 30 mins


  1. Spread bread cubes on a baking sheet, and let dry overnight. Alternatively, heat in a 250 degrees F (120 degrees C) oven until dry, about 1 hour.
  2. Preheat oven to 375 degrees F (190 degrees C). Butter a 2 quart baking dish.
  3. Melt butter in a large skillet over medium heat. Saute celery and onions for about 10 minutes. Add mushrooms, and continue cooking for about 8 minutes, or until tender. Season with rosemary, tarragon, chives, parsley, salt, and pepper. Fold in bread cubes, and add enough broth to moisten. Transfer to prepared dish, and cover with foil.
  4. Bake in preheated oven for 40 minutes. Remove cover, and bake for 10 minutes, or until top is crisp.
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Reviews More Reviews

Most Helpful Positive Review
Nov 29, 2004

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!

Most Helpful Critical Review
Oct 27, 2009

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.


54 Ratings

Nov 07, 2005

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!

Nov 26, 2004

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!

Aug 23, 2004

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!!!!!!!

Jan 29, 2003

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!!

Oct 09, 2003

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.

Dec 12, 2003

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.


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  • Calories
  • 581 kcal
  • 29%
  • Carbohydrates
  • 59.4 g
  • 19%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 36.6 g
  • 56%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 952 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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