An excellent way to utilize leftover pancakes is in a sandwich! One weekend, we purely by chance cooked this sandwich. It’s more of a knife-and-fork breakfast than a sandwich that you can consume with your hands. There is plenty of room for customization.
| Prep Time: | 1 hr 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 2 hrs 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 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 ½ teaspoons salt
- 1 teaspoon ground black pepper
- 6 tablespoons chicken broth
Instructions
- Spread 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.
- Preheat oven to 375 degrees F (190 degrees C). Butter a 2 quart baking dish.
- Melt 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.
- Bake in preheated oven for 40 minutes. Remove cover, and bake for 10 minutes, or until top is crisp.
Nutrition Facts
| Calories | 581 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 107 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 17 g |
| Sodium | 952 mg |
| Sugars | 2 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
Best stuffing ever! This is my new recipe for EVERY Thanksgiving! I wasn’t exactly sure what pumpkin bread was, but I found a pumpkin spice bread by Franz. I also didn’t have any tarragon, but it still turned out beyond words delicious!
A new family favorite! I used pumpkin bread with apples and morel mushrooms although I did leave out the celery. Perfect combination of sweet and savory, creamy and crisp.
I got so many compliments when I made this for family! The recipe is amazing as-is.
I just made this for a pumpkin potluck party tonight. It was a smashing success! Beautiful balance of sweet, savory, and spicy. I did need to add more chicken broth than noted — just keep adding broth until the bread will hold no more liquid. Thanks for this superb recipe!
The stuffing was great. It was flavorful and delicious. We added quite a bit more than 6 tbsp of chicken broth. More like 2 cups. I didn’t measure it. My son made this for Christmas dinner and asked if I thought the recipe was a misprint. Using only 6 tbsp left the bread dry. I poured chicken broth in until I thought it looked right. Then we baked it until it was crisp on top. It was awesome. Quite different from ordinary bread stuffing.
This is a wonderful dish! My family is still talking about it! I made my own pumpkin bread, so it was a little time consuming, but the only way to do it right. My family has already requested this dish for next Thanksgiving 🙂
I HATE stuffing, but this recipe had me wanting seconds and eating all the leftovers. This was AMAZING!!! It will become a staple at our Thanksgiving meal.
I was not a big fan of this one. I love pumpkin anything, so I thought for sure I would love this. However, I didn’t care for the overpowering sweet taste of the pumpkin bread. I much prefer this recipe with the whole wheat/whole grain bread. It allows the mushroom onion flavor to shine through. I also thought it was a lot of work. Adding that extra step of making the pumpkin bread wasn’t worth it in the end.
Fresh herbs are key. I also mix in dried porcini mushrooms (hydrated) for a smokey flavor. First tried this recipe 6 years ago for some non-meat eaters and it’s now become a holiday staple as a second stuffing each year.
I was disappointed in this recipe. I was so excited to make a different kind of stuffing for Thanksgiving. Unfortunately, I didn’t have fresh herbs or fresh mushrooms, so I used dry. Some of my family liked it but nobody raved over it like I had hoped. Next time I am going to do a regular stuffing with this idea of using Pumpkin Bread.
I made pumpkin bread from this site, 2 loaves. I liked it, was not a big hit tho at thanksgiving, too high brow for my meat and potatoes bunch! Great idea!
This was such a wonderful way to use some leftover pumpkin muffins. My husband absolutely loved it, and he’s a big fan of the traditional stuffing that I usually make for Thanksgiving. Definitely give this one a try.
Awesome stuffing that I’m making again for the third Thanksgiving in a row. I find that using whole wheat flour instead of white, dark brown sugar instead of white, and using double the total amount of spices along with ground clove made a more hearty and flavorful pumpkin bread base, to which I add some cooked wild rice before baking. As it stands, this recipe allows for a lot of flexibility and creativity, and I use the “off-season” for trying out new additions. Experiment with dried cranberries instead of mushrooms, or use leeks instead of onions. Throwing in some diced steamed parsnips is great, too. And try leaving out the baking step, and using the stuffing as a filling wrapped with apple cider-marinated pork tenderloin. Awesome!
Absolutely to die for! I serve this with the holiday meals, and everyone goes back for seconds and the leftovers are gone first. It’s now become a tradition and my family expects this dish to be served….fabulous!
This is an okay stuffing. I didn’t really think the mushroom and pumpkin went all that well together, but this recipe is still worth a try. It’s definitely interesting and different from the normal stuffing.
I made this for Thanksgiving day and it was amazing! I will definitely make it again. I did double the vegetables as some of the reviews said.
This dressing is absolutely amazing! we had three friends over for thanksgiving this year, and all of them- including my husband- loved it. He even raved about it to his co-workers :). I did make homemade pumpkin bread, however I left out the traditional “pumpkin pie spice”. I didn’t have any tarragon and I used mostly dried herbs instead of the fresh. It was fantastic. I will most certainly make this again for Christmas! The only thing I would change is that the bread was quite sweet, so I will probably reduce the sugar by a half cup. thanks for making our meal memorable!!
I’m a convert! I read all the reviews & decided to try it this Thanksgiving. It was the best stuffing I’ve made, and everyone loved it. Thanks to the reviewers from last year, I doubled the veggies, and right before I put it in the oven , I poured some Turkey drippings on it for extra moisture. Loved it, loved it , loved it!
my favorite stuffing!! i have been making it for 3 years now!! happy thanksgiving
I made this last Thanksgiving and everyone loved it! I specifically looked it up this year so I could make it again. The fresh herbs and pumpkin bread make it superb. I baked fresh pumpkin bread (the mix from Trader Joes). I can’t wait to eat it again!
I altered this recipe and used button mushrooms and yellow onion. I also added a splash of Pastene Cream Sherry and chopped pecans. I seasoned with s&p, garlic. It’s a sweet stuffing and everyone loved it. Thank you.