Herbed Pumpkin and Mushroom Stuffing

    9 hours 40 min

    A great way of using up leftover pumpkin bread. Fresh herbs are the stars of this mushroom stuffing. Serve alongside a roast dinner. It will also go well for Sunday lunch or Christmas dinner.

    54 people made this

    Serves: 8 

    • 850g pumpkin bread, cubed
    • 125g chopped celery
    • 225g butter
    • 325g red onion, chopped
    • 200g 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
    • 6 tablespoons chicken stock

    Prep:30min  ›  Cook:1hr10min  ›  Extra time:8hr drying  ›  Ready in:9hr40min 

    1. Spread bread cubes on a baking sheet and let dry overnight. Alternatively, heat in a 120 C / Gas 1/2 oven until dry, about 1 hour.
    2. Preheat oven to 190 C / Gas 5. Butter a 2 litre baking dish.
    3. Melt butter in a large frying pan over medium heat. Saute celery and onions for about 10 minutes.
    4. Add mushrooms and continue cooking for about 8 minutes or until tender. Season with rosemary, tarragon, chives, parsley, salt and pepper.
    5. Fold in bread cubes and add enough stock to moisten. Transfer to prepared dish and cover with foil.
    6. Bake in preheated oven for 40 minutes. Remove foil and bake for 10 minutes or until top is crisp.
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