ibbys-pumpkin-mushroom-stuffing

Ibby's Pumpkin Mushroom Stuffing

13 Reviews Add a Pic
Ibby
Recipe by  Ibby

“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

Adjust Servings

Original recipe yields 10 servings

Directions

  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.

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Reviews (13)

Rate This Recipe
auddii
11

auddii

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.

Kim O
10

Kim O

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.

BCARPENTER123
9

BCARPENTER123

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

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Nutrition

Amount Per Serving (10 total)

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

Based on a 2,000 calorie diet

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