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Ibby's Pumpkin Mushroom Stuffing

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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