Ibby's Pumpkin Mushroom Stuffing

71 Ratings
  • 5 Rating Star 58
  • 4 Rating Star 7
  • 3 Rating Star 3
  • 2 Rating Star 2
  • 1 Rating Star 1
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A dark and wild tasting stuffing that is sure to disappear quickly!

By Ibby
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Ingredients

Directions

  • 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.

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  • Preheat oven to 375 degrees F (190 degrees C). Butter a 2 quart baking dish.

  • 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.

  • Bake in preheated oven for 40 minutes. Remove cover, and bake for 10 minutes, or until top is crisp.

Nutrition Facts

Per Serving:
580.58 calories; 6.21 g protein; 59.36 g carbohydrates; 36.59 g fat; 107.21 mg cholesterol; 951.96 mg sodium.Full Nutrition

Reviews (62)

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Most helpful positive review

claudygirl
11/29/2004
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 stuffing were tasty pretty and festive. Wonderful blend of seasonings. I took the suggestion to double the vegetables(not the butter) used regular sliced mushrooms and it was perfect. Thanks!
Helpful
(19)

Most helpful critical review

Anonymous
11/24/2006
Too Rich of flavor. We doubled the recipe as well.
Helpful
(1)
71 Ratings
  • 5 Rating Star 58
  • 4 Rating Star 7
  • 3 Rating Star 3
  • 2 Rating Star 2
  • 1 Rating Star 1
Reviews:
Most Helpful Most Positive Least Positive Newest
claudygirl
11/29/2004
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 stuffing were tasty pretty and festive. Wonderful blend of seasonings. I took the suggestion to double the vegetables(not the butter) used regular sliced mushrooms and it was perfect. Thanks!
Helpful
(19)
FOCUSED ON FOOD
11/07/2005
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 chopped walnuts instead. I would definitely recommend at least doubling the veggies added and adding a bit more chicken broth (then again I like my stuffing a bit "mushy"). I served this with Apple Rosemary Pork Tenderloin a great pairing!
Helpful
(18)
SARAH7LEE
11/26/2004
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 (it is also awesome - I substituted unsweetened appleauce for all the oil and it was so delicious!
Helpful
(16)
SALLYRAE
08/23/2004
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 mushrooms and added a half cup of coarsely chopped and toasted pecans - YUMMY!!!!!!!
Helpful
(15)
Anonymous
10/09/2003
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 recipe though and I do think regular mushrooms would be just a good.
Helpful
(11)
HOLLY9000
01/29/2003
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 sounds different (and it IS) but it comes out tasting GREAT and not the "weird" different you might think. This is an interesting and different stuffing. I encourage you to try it!!
Helpful
(11)
Audrey Williams
10/13/2009
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.
Helpful
(11)
Kim O
11/06/2006
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.
Helpful
(10)
BCARPENTER123
11/19/2010
This was great! I put it all in a pumpkin and baked for 1 hour. It was a great presentation and everyone loved it!!
Helpful
(9)
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