Ibby's Pumpkin Mushroom Stuffing

SUBMITTED BY: Ibby

"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."

SERVINGS & SCALING

Original recipe yield: 10 servings

USMETRIC

About scaling and conversions

INGREDIENTS

6 cups cubed pumpkin bread
1 cup chopped celery
1 cup butter
2 cups red onion, chopped
2 cups sliced crimini mushrooms
2 tablespoons chopped fresh rosemary
2 tablespoons minced fresh tarragon
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 1/2 teaspoons salt
1 teaspoon ground black pepper
3 tablespoons chicken broth

READ REVIEWS (5)

DIRECTIONS

Spread bread cubes on a baking sheet, and let dry overnight. Alternatively, heat in oven until dry at 250 degrees F (120 degrees C).
Preheat oven to 375 degrees F (190 degrees C). Butter a 2 quart baking dish.
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.
Bake for 40 minutes. Uncover, and bake for 10 minutes to crisp top.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Dec. 27, 2007 by SKYANT

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

0 users found this review helpful

Reviewed on Nov. 25, 2006 by aspenchica

This is now my new favorite stuffing I will make if for all holiday/family get togethers. The mushrooms make it so tasty. If you bake your own pumpkin bread it can be pretty time consuming, so plan in advance, but it is well worth it.

0 users found this review helpful