Reviewed: Mar. 10, 2012

I got so many compliments when I made this for family! The recipe is amazing as-is.

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Kylie Worthington

Cooking Level: Intermediate

Reviewed: Oct. 15, 2011

I just made this for a pumpkin potluck party tonight. It was a smashing success! Beautiful balance of sweet, savory, and spicy. I did need to add more chicken broth than noted -- just keep adding broth until the bread will hold no more liquid. Thanks for this superb recipe!

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PHYTOGIRLC

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Jan. 3, 2011

The stuffing was great. It was flavorful and delicious. We added quite a bit more than 6 tbsp of chicken broth. More like 2 cups. I didn't measure it. My son made this for Christmas dinner and asked if I thought the recipe was a misprint. Using only 6 tbsp left the bread dry. I poured chicken broth in until I thought it looked right. Then we baked it until it was crisp on top. It was awesome. Quite different from ordinary bread stuffing.

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Ellie Henley

Reviewed: Dec. 16, 2009

This is a wonderful dish! My family is still talking about it! I made my own pumpkin bread, so it was a little time consuming, but the only way to do it right. My family has already requested this dish for next Thanksgiving :)

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jessieleigh

Cooking Level: Intermediate

Reviewed: Dec. 7, 2009

I HATE stuffing, but this recipe had me wanting seconds and eating all the leftovers. This was AMAZING!!! It will become a staple at our Thanksgiving meal.

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jdwc

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

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

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

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

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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