Pumpkin Bread Mushroom Stuffing Recipe

Name: Pumpkin Bread Mushroom Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups cubed pumpkin bread; 1 cup chopped celery; 1 cup butter or 1 cup margarine; 2 cups chopped red onions; 2 cups sliced cremini mushrooms (or button if you prefer); 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

Servings: persons

6 cups cubed pumpkin bread
1 cup chopped celery
1 cup butter or 1 cup margarine
2 cups chopped red onions
2 cups sliced cremini mushrooms (or button if you prefer)
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

1
Spread bread cubes on a baking sheet, and let dry overnight.
2
Alternatively, heat in a 250 degree oven until dry, about 1 hour.
3
Preheat oven to 375 degrees.
4
Butter a 2 quart baking dish.
5
Melt butter in a large skillet over medium heat.
6
Saute celery and onions for about 10 minutes.
7
Add mushrooms, and continue cooking for about 8 minutes, or until tender.
8
Season with rosemary, tarragon, chives, parsley, salt and pepper.
9
Fold in bread cubes, and add enough broth to moisten.
10
Transfer to prepared dish and cover with foil.
11
Bake in preheated oven for 40 minutes.
12
Remove cover, and bake for 10 minutes, or until top is crisp.

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 cups cubed pumpkin bread, 1 cup chopped celery, 1 cup butter or 1 cup margarine, 2 cups chopped red onions, and more.

Yes, Pumpkin Bread Mushroom Stuffing falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Bread Mushroom Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions