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Ibby's Pumpkin Mushroom Stuffing


"A dark and wild tasting stuffing that is sure to disappear quickly!"
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2 h 30 m servings 581 cals
Original recipe yields 8 servings


  • Calories:
  • 581 kcal
  • 29%
  • Fat:
  • 36.6 g
  • 56%
  • Carbs:
  • 59.4g
  • 19%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 952 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Spread bread cubes on a baking sheet, and let dry overnight. Alternatively, heat in a 250 degrees F (120 degrees C) oven until dry, about 1 hour.
  2. Preheat oven to 375 degrees F (190 degrees C). Butter a 2 quart baking dish.
  3. Melt butter in a large skillet over medium heat. Saute celery and onions for about 10 minutes. Add mushrooms, and continue cooking for about 8 minutes, or until tender. Season with rosemary, tarragon, chives, parsley, salt, and pepper. Fold in bread cubes, and add enough broth to moisten. Transfer to prepared dish, and cover with foil.
  4. Bake in preheated oven for 40 minutes. Remove cover, and bake for 10 minutes, or until top is crisp.

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Read all reviews 49
  1. 55 Ratings

Most helpful positive review

I made this as a side for Thanksgiving. I loved it, and so did the family. I used Libby's Pumpkin Cranberry Bread bread recipe from this site (bread is excellent) and the cranberries in the st...

Most helpful critical review

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 thi...

Most helpful
Most positive
Least positive

I made this as a side for Thanksgiving. I loved it, and so did the family. I used Libby's Pumpkin Cranberry Bread bread recipe from this site (bread is excellent) and the cranberries in the st...

My husband was raving about this stuffing that I served at a dinner party. I had some extra pumpkin bread, so I thought I'd give it a try! Wonderful. I didn't add the mushrooms, but added cho...

This was rated by ALL my family members as THE BEST STUFFING THEY HAD EVER HAD! We enjoyed it for Thanksgiving this year. I had made the pumpkin bread IV recipe from this site the night before (...

I made this for an herb competition at the 2004 Iowa State Fair - I took 1st place - it was a huge hit with the judges and other competitors!! I substituted baby portabellas for cremini mushroo...

Yum Yum Yum....this is an awesome recipe and I'm surprised with the unanimously good reviews that more people haven't checked it out (or at least reviewed it). Do yourself a favor.....I know it...

This is the BEST dressing I have ever had. Using pumpkin bread was ingenious! I now want to try the same recipe using cranberry nut bread. I do suggest using a bit less allspice in the bread...

First off, if you are making this recipe, please look up the Pumpkin Bread I recipe also submitted by Ibby!! Ibby is the reason I wrote into AllRecipes to ask for a search option by submitter. I...

I doubled the mushrooms and my pumpkin bread and walnuts in it which made it even better. My boyfriend who doesn't really like stuffing or things that are sweet ate almost half the batch by him...

this was an absolutely excellent dish - everybody loved it. A highly unusual blend of sweet and smokey.