Ibby's Pumpkin Mushroom Stuffing Recipe - Allrecipes.com

Ibby's Pumpkin Mushroom Stuffing

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"A dark and wild tasting stuffing that is sure to disappear quickly! Originally submitted to ThanksgivingRecipe.com. Vegetable broth can be substituted for chicken broth if you have vegetable broth on hand."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings


  1. Spread bread cubes on a baking sheet, and let dry overnight. Alternatively, heat in oven until dry at 250 degrees F (120 degrees C).
  2. Preheat oven to 375 degrees F (190 degrees C). Butter a 2 quart baking dish.
  3. Melt butter or margarine in a large pan over medium heat. Add celery and onions; cook for about 10 minutes. Add mushrooms; cook, stirring, for about 8 minutes. Mix in herbs, salt, and pepper. Fold in bread cubes. Add enough broth to moisten. Transfer to prepared dish. Cover with foil, shiny side down.
  4. Bake for 40 minutes. Uncover, and bake for 10 minutes to crisp top.
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Reviews More Reviews

Most Helpful Positive Review
Oct 13, 2009

This recipe is fantastic! The savory and sweet mix is wonderful, and I get upset when my guests eat it all (no leftovers for me). It surprisingly freezes well. I have been recruited to make this for my friend's yearly Canadian Thanksgiving. I decided to change it up a little bit. I cut the fat by only using 2 tbsp of butter, and two cups of vegetable broth. Still tasted wonderful. I also couldn't find any tarragon at the store, so I substituted sage.

Most Helpful Critical Review
Dec 25, 2008

too sweet for stuffing


16 Ratings

Nov 06, 2006

Once a month, we get together with my sister's family and have a cooking night with a theme. This most recent theme was pumpkin. This recipe intrigued me, so I just had to make it. I used Pumpkin Bread IV from this site. I made a few minor changes, all because it was what I had on hand or I couldn't find it in the store. I used white onion instead of red, white mushrooms instead of crimini, and used all dried herbs. I also added more chicken broth since my bread cubes were really hard. The dish was sweet and savory, definitely different, but very good. I would like to make again.

Nov 19, 2010

This was great! I put it all in a pumpkin and baked for 1 hour. It was a great presentation and everyone loved it!!

Jan 19, 2010

I am giving this five stars for a perfect mix of herbs for the project, but I will make one change next time. I will cut down on the sugar in my pumpkin bread recipe to accomodate this recipe. It was INCREDIBLY good, but I feel like it was just a little too sweet for the Christmas dinner that it accompanied. That was not the fault of this recipe-it had to do with my bread recipe.

Nov 29, 2009

This stuffing is amazing. I'm eating leftovers for lunch again. I mixed together pumpkin bread batter and corn bread batter to make the bread, just because everyone was out of pumpkin bread, and it tasted awesome. I think it helped make it a little less sweet also, so that might help those who don't want it too sweet. Great recipe!

Dec 27, 2007

This recipe is awesome, I make it every year for about 40 people and they all love it.

Dec 17, 2010

Very good stuffing! I used it in stuffed mushrooms, so left the mushrooms out of the recipe. It has a nice wild, sweet taste. I didn't find it too sweet, but it is certainly sweeter than a traditional stuffing.


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  • Calories
  • 464 kcal
  • 23%
  • Carbohydrates
  • 47.5 g
  • 15%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 29.3 g
  • 45%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 762 mg
  • 30%

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

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