Reviewed: Oct. 24, 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.

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lsmohler

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Reviewed: Sep. 1, 2009

Fresh herbs are key. I also mix in dried porcini mushrooms (hydrated) for a smokey flavor. First tried this recipe 6 years ago for some non-meat eaters and it's now become a holiday staple as a second stuffing each year.

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KIMWOJO

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Reviewed: Dec. 6, 2008

I was disappointed in this recipe. I was so excited to make a different kind of stuffing for Thanksgiving. Unfortunately, I didn't have fresh herbs or fresh mushrooms, so I used dry. Some of my family liked it but nobody raved over it like I had hoped. Next time I am going to do a regular stuffing with this idea of using Pumpkin Bread.

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Melissa

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Reviewed: Dec. 1, 2008

I made pumpkin bread from this site, 2 loaves. I liked it, was not a big hit tho at thanksgiving, too high brow for my meat and potatoes bunch! Great idea!

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MaryAnne aka Anne's daughter

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Clinton, Connecticut, USA

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Reviewed: Nov. 29, 2008

This was such a wonderful way to use some leftover pumpkin muffins. My husband absolutely loved it, and he's a big fan of the traditional stuffing that I usually make for Thanksgiving. Definitely give this one a try.

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cookingonabudget

Cooking Level: Expert

Home Town: Ann Arbor, Michigan, USA

Living In: Howell, Michigan, USA

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Reviewed: Nov. 25, 2008

Awesome stuffing that I'm making again for the third Thanksgiving in a row. I find that using whole wheat flour instead of white, dark brown sugar instead of white, and using double the total amount of spices along with ground clove made a more hearty and flavorful pumpkin bread base, to which I add some cooked wild rice before baking. As it stands, this recipe allows for a lot of flexibility and creativity, and I use the "off-season" for trying out new additions. Experiment with dried cranberries instead of mushrooms, or use leeks instead of onions. Throwing in some diced steamed parsnips is great, too. And try leaving out the baking step, and using the stuffing as a filling wrapped with apple cider-marinated pork tenderloin. Awesome!

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AquaEyes11010

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Reviewed: Apr. 9, 2008

Absolutely to die for! I serve this with the holiday meals, and everyone goes back for seconds and the leftovers are gone first. It's now become a tradition and my family expects this dish to be served....fabulous!

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BROOKE103

Cooking Level: Beginning

Home Town: Sugar Land, Texas, USA

Living In: Denver, Colorado, USA

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Reviewed: Dec. 4, 2007

I made this for Thanksgiving day and it was amazing! I will definitely make it again. I did double the vegetables as some of the reviews said.

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theblairjrs

Cooking Level: Intermediate

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Reviewed: Dec. 1, 2007

This dressing is absolutely amazing! we had three friends over for thanksgiving this year, and all of them- including my husband- loved it. He even raved about it to his co-workers :). I did make homemade pumpkin bread, however I left out the traditional "pumpkin pie spice". I didn't have any tarragon and I used mostly dried herbs instead of the fresh. It was fantastic. I will most certainly make this again for Christmas! The only thing I would change is that the bread was quite sweet, so I will probably reduce the sugar by a half cup. thanks for making our meal memorable!!

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Xhenifer

Cooking Level: Expert

Home Town: Hanna City, Illinois, USA

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Reviewed: Nov. 23, 2007

I'm a convert! I read all the reviews & decided to try it this Thanksgiving. It was the best stuffing I've made, and everyone loved it. Thanks to the reviewers from last year, I doubled the veggies, and right before I put it in the oven , I poured some Turkey drippings on it for extra moisture. Loved it, loved it , loved it!

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Chomper

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Reviewed: Nov. 22, 2007

This is an okay stuffing. I didn't really think the mushroom and pumpkin went all that well together, but this recipe is still worth a try. It's definitely interesting and different from the normal stuffing.

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Jenn

Cooking Level: Intermediate

Living In: West Chester, Pennsylvania, USA

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Reviewed: Nov. 20, 2007

my favorite stuffing!! i have been making it for 3 years now!! happy thanksgiving

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WICK91

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Reviewed: Nov. 17, 2007

I made this last Thanksgiving and everyone loved it! I specifically looked it up this year so I could make it again. The fresh herbs and pumpkin bread make it superb. I baked fresh pumpkin bread (the mix from Trader Joes). I can't wait to eat it again!

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Betty Crocker Punk Rocker

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Reviewed: Oct. 20, 2007

I altered this recipe and used button mushrooms and yellow onion. I also added a splash of Pastene Cream Sherry and chopped pecans. I seasoned with s&p, garlic. It's a sweet stuffing and everyone loved it. Thank you.

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dublinireland05

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Jul. 16, 2007

This is different but wonderful! It is very sweet, almost like a dessert. Very good! Would definately make again! I served it for a fall dinner party and everyone loved it! Thank you!

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The Dahl House

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Buffalo, Minnesota, USA

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Reviewed: Jun. 14, 2007

In spite of my mother's doubt when I made this for the first holiday I hosted, this is our new "tradition". It has replaced the cornbread stuffing I grew up on. I always get raised eyebrows when I tell people what I've made, but there is never any left-overs. I make it as the recipe says, but I have used dried herbs instead of fresh and just regular sliced mushrooms to save money. It is just as delicious. It is an awesome recipe and I am sure that I will make it for many years to come!

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LWINCHESTER

Cooking Level: Intermediate

Home Town: Vernon, Texas, USA

Living In: Choctaw, Oklahoma, USA

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Reviewed: Dec. 28, 2006

I am sorry I can't give this recipe a good rating. I found the flavor of the pumpkin bread overwhelmed all the other ingredience. After I cooked it the herbs were barely noticable. I expected the traditional stuffing flavor with a pumpkin twist what I got was a pumpkin bread with a hint of herbs.

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Rebecca

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Reviewed: Dec. 2, 2006

This was a big hit at Thanksgiving. I made sure to cut the sugar in the pumpkin bread and definately doubled mushrooms, celery, onions. Very rich and very flavorful. I will definately make this one as a major holiday treat again.

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jerseygrlnco

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Nov. 28, 2006

This was amazing! I'm definitely not a 'stuffing' fan, but I will make this always in the future. I went to a local bakery and bought their 'pumpkin bread' (which really I think was just wheat bread with some pumpkin seeds). I also used another 1/2 cup of onions (I used sweet onions, I just like the flavour), I used 3 cups of mushrooms, and because I like my stuffing a little more moist, I used an additional 3 tbsp of chicken broth. I didn't have parsley, so didn't use any, and when I was done, I stuffed everything in the turkey "Easy Herb Roasted Turkey" from this site (also wonderful) and baked for 3 and a half hours, and served the stuffing straight from the turkey. Everything was perfect.

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ITSYCOOK

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

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Reviewed: Nov. 26, 2006

First off, if you are making this recipe, please look up the Pumpkin Bread I recipe also submitted by Ibby!! Ibby is the reason I wrote into AllRecipes to ask for a search option by submitter. I made this for the first time this Thanksgiving, but I regularly make her Maple Roast Turkey recipe. I did one dish without Mushroom, and one with. The one without needed more liquid. This was very good, not too sweet, very similar to a cornbread stuffing. (also, I wouldn't worry about baking the bread for the stuffing in bread pans, I would just bake it in a 9 X 13 Dish, since you are chopping it up anyhow)Thanks Ibby!!

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