Ibby's Pumpkin Mushroom Stuffing

13

"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

servings 464 cals
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Original recipe yields 10 servings

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Nutrition

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

Based on a 2,000 calorie diet

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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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Directions

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  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.

Reviews

13
  1. 16 Ratings

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Most helpful positive review

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 t...

Most helpful critical review

too sweet for stuffing

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 t...

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 Pum...

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

too sweet for stuffing

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. ...

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...

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 tr...

I made mine with a blend of pumpkin bread and zucchini bread crumbs and it still came out great. The spices are just right to balance this recipe(I used dry spices, accordingly less- but will tr...