Thanksgiving Recipes - Herbed Pumpkin Mushroom Stuffing

[Guest guest]

This is a new favorite for us...we like it anytime, but it does seem

like a nice, fall/thanksgiving dish. ENJOY!

 

 

Herbed Pumpkin Mushroom Stuffing

6 cups cubed pumpkin bread

1 cup butter

1 cup chopped celery

2 cups chopped red onion

2 cups sliced mushrooms (portabella, crimini, portini, or your

favorite blend)

2 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh tarragon

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh chives

1 1/2 tsp. salt

2 tsp. ground black pepper

1/4 to 1/2 cup chicken broth*

optional: chopped, toasted pecans**

 

 

 

Spread cubes on a baking sheet and let dry overnight, or heat in a 200

degree oven until dry. Preheat oven to 375 and butter a 2 qt. baking dish.

 

Melt butter in a large skillet over medium/low heat. Sautee celery and

onions for about 10 minutes, then add mushrooms and continue cooking

for about 8 minutes, or until tender. Add fresh herbs, salt, and

papper. Fold in bread cubes and add enough broth to moisten. Transfer

to prepared dish and cover with foil.

 

Bake for about 40 minutes. Remove cover and bake for 10 minutes, or

until top is crisp. Garnish with fresh herbs and pecans.

 

* I suggest a nice vegetable broth as an alternative - Swanson's makes

a lovely certified organic veggie broth.

 

** We LOVE the pecans in this - and suggest adding whole, toasted

pecans in the stuffing instead of sprinkled on top afterwards.

 

-maggie

 

more recipes at: http://prairielandherbs.com/recipes.htm if anyone is

interested.