I take this to our family gathering for the holidays. Everyone likes it - the meat eaters don't miss the giblets. You can make it vegan by deleting the mushroom soup and increasing the broth, also use no/low fat soup if you like. Chopped walnuts can be substituted for chopped pecans.

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Recipe Summary

Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix together the bread, cream of mushroom soup, vegetable broth, water, poultry seasoning, and salt and pepper to taste. Add any or all of the optional ingredients as desired. It will be sticky. Shape into a loaf and wrap in (nonstick, sprayed) foil to bake.

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  • Bake for about an hour at 350 degrees F (175 degrees C). You can slice it like a meatloaf and serve.

Nutrition Facts

348 calories; protein 8.5g; carbohydrates 52.2g; fat 12.2g; sodium 944.9mg. Full Nutrition
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Reviews (69)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/09/2004
We have a mushroom hater in our midst, so I used cream of celery soup. It was delicious with only the optional pecans and cranberries added. Carnivores will not be disappointed in this. Read More
(43)

Most helpful critical review

Rating: 3 stars
10/09/2003
I made this recipie for Thanksgiving yesterday and had mixed reviews from young and old alike. Me personally I enjoyed the change from traditional stuffing I've been accustomed to although I was not happy with the stuffings overall appearance upon serving from the oven. I used all of the extra ingeredients but only used half the amount of vegetable broth the recipie called for. I couldn't imagine how soupy this mixture would have been with the additional broth. Note: the stuffing really tasted and looked better the next day after reheating the refrigerated leftovers. Maybe next time I will make stuffing a day in advance and sub chicken broth for vegetable broth. Read More
(53)
88 Ratings
  • 5 star values: 55
  • 4 star values: 23
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 3
Rating: 3 stars
10/09/2003
I made this recipie for Thanksgiving yesterday and had mixed reviews from young and old alike. Me personally I enjoyed the change from traditional stuffing I've been accustomed to although I was not happy with the stuffings overall appearance upon serving from the oven. I used all of the extra ingeredients but only used half the amount of vegetable broth the recipie called for. I couldn't imagine how soupy this mixture would have been with the additional broth. Note: the stuffing really tasted and looked better the next day after reheating the refrigerated leftovers. Maybe next time I will make stuffing a day in advance and sub chicken broth for vegetable broth. Read More
(53)
Rating: 5 stars
01/08/2004
We have a mushroom hater in our midst, so I used cream of celery soup. It was delicious with only the optional pecans and cranberries added. Carnivores will not be disappointed in this. Read More
(43)
Rating: 4 stars
08/29/2002
It's great to be able to make stuffing without having to rely on any meat. It was very tasty I used all the optionals. One note: I'd leave the wild rice out.. it's very hard and goes against the otherwise smooth feel of the dish. Otherwise very yummy thanks! Read More
(41)
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Rating: 4 stars
11/23/2005
This is an exceptionally good result for the amount of time invested. I made this for my book group's holiday potluck with the following modifications: off-the-shelf 12-grain loaf, cream of mushroom w/ garlic, about 1/2 the broth and water recommended, fresh cracked pepper (about 15 turns of the mill), generous shakes of Chef Paul's "poultry magic", and just a dried fruit and nut mix by Salad Pizazz ("cherry cranberry pecano") in place of all the suggested options. All available in a pinch at my Safeway, which was one of the best things about this recipe. My book group gobbled it up! Read More
(30)
Rating: 4 stars
11/26/2011
Here's how to avoid using canned mushroom soup: - sauté the 1/2 cup of mushrooms in 3 tbsp olive oil - Stir in 3 tbsp flour to create a roux - Add milk a little at time until it becomes the consistency of condensed soup It's best to use the vegetable broth from box or condensed cubes. Cans contain BPA which may be linked to several harmful health conditions. Read More
(22)
Rating: 5 stars
10/09/2003
As a vegetarian I loved this. I did leave the wild rice out and nuts out however to keep the consistency smooth. Read More
(19)
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Rating: 5 stars
10/09/2003
This delicious dressing is full of flavor and texture. I used all optional ingredients and it was excellent. I watched my wife's eyes at first bite and they lit up! My 3 year old daughter liked it too. She especially liked the pine needles(wild rice). I'm making it for my carnivorous family for Christmas I'm sure they'll love it. Read More
(18)
Rating: 5 stars
12/14/2002
YUMMY!!! I cooked this stuffing for an alternative to the normal stuffing on Thanksgiving. It was a hugh hit. The cranberries are just an option but I recommend that you use them. Thanks! Read More
(17)
Rating: 4 stars
10/09/2003
Didn't form a solid loaf as I had hoped; it sort of flattened out. It was very tasty and my guests enjoyed it enough to get seconds and thirds. Read More
(14)
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