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Ibby's Pumpkin Mushroom Stuffing

Ibby's Pumpkin Mushroom Stuffing

  • Prep

    1 h 30 m
  • Cook

    1 h
  • Ready In

    2 h 30 m
Ibby

Ibby

A dark and wild tasting stuffing that is sure to disappear quickly!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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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Reviews

claudygirl
19

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!

FOCUSED ON FOOD
16

FOCUSED ON FOOD

11/7/2005

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!

SARAH7LEE
16

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!

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