Recipe 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."
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cubed pumpkin bread
red onion, chopped
sliced crimini mushrooms
chopped fresh rosemary
minced fresh tarragon
chopped fresh chives
chopped fresh parsley
1 1/2 teaspoons
ground black pepper
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.
too sweet for stuffing
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.
This was great! I put it all in a pumpkin and baked for 1 hour. It was a great presentation and everyone loved it!!
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.
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!
This recipe is awesome, I make it every year for about 40 people and they all love it.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Ibby's Pumpkin Mushroom Stuffing
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 464
** Calories from Fat: 263
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