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Ibby's Pumpkin Mushroom Stuffing Recipe

Recipe by: Ibby

"A dark and wild tasting stuffing that is sure to disappear quickly!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep1 h 30 m
  • Cook1 h
  • Ready In2 h 30 m
  • 1Spread 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.
  • 2Preheat oven to 375 degrees F (190 degrees C). Butter a 2 quart baking dish.
  • 3Melt 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.
  • 4Bake in preheated oven for 40 minutes. Remove cover, and bake for 10 minutes, or until top is crisp.
Ingredients
  • 8 servings
  • 581 cals
  • 6 cups cubed pumpkin bread
  • 1 cup chopped celery
  • 1 cup butter or margarine
  • 2 cups chopped red onion
  • 2 cups sliced crimini mushrooms
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh parsley
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 6 tablespoons chicken broth
Nutrition

Amount per serving ( 5 total)

  • Calories:
    581
    29%
  • Fat:
    36.6
    56%
  • Carbs:
    59.4
    19%
  • Protein:
    6.2
    12%
  • Cholesterol:
    107
    36%

Based on a 2,000 calorie diet

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