Skip to main content

Pumpkin Bread Stuffing

I had a brilliant idea.  I was going to create my very own recipe from scratch for this blog.  It was going to be Soaked Multi-Grain Pumpkin-Cranberry Bread.  I was so excited...

I was less excited when I tried to remove the bread from the pan, and it turned into a big pile of pumpkin bread crumbs.  So, it's back to the drawing board with that one!  But all is not lost, because I can simply re-purpose my pumpkin bread.  Hence, a recipe for Pumpkin Bread Stuffing!

Put a new twist on stuffing this Thanksgiving by using pumpkin bread rather than the traditional plain bread cubes.  If you are a fan of cornbread stuffing, you are sure to like this version.

Pumpkin Bread Stuffing


6 cups cubed pumpkin bread
1/2 cup (1 stick) butter
1/2 cup bacon grease or lard
1 cup chopped celery
2 cups diced red onion
2 cups sliced mushrooms
2 teaspoons dried rosemary or 2 Tablespoons chopped fresh rosemary
2 teaspoons dried tarragon or 2 Tablespoons chopped fresh tarragon
2 teaspoons dried parsley or 2 Tablespoons chopped fresh parsley
1 teaspoon rubbed sage
1 teaspoon dried marjoram
1 1/2 teaspoons sea salt
1 teaspoon ground pepper
1/2 cup chicken stock


1.  Spread the cubes of pumpkin bread on a cookie sheet and place in a 250 degree oven for one hour.  Alternatively, a couple days before you make the stuffing, spread the cubes on a cookie sheet and cover loosely with a towel.  Allow the cubes to dry out before making the stuffing.

2.  Melt the butter and bacon grease in a large skillet over medium heat.  Add the celery and onion to the skillet and saute for 10 minutes.

3.  Add the sliced mushrooms and cook for about 8 minutes longer, until tender.

4.  Add the herbs to the skillet--rosemary, tarragon, parsley, rubbed sage, and marjoram--as well as the salt and pepper.  Stir to combine.

5.  Fold in bread cubes and add broth.

6.  Transfer to a greased 2-quart baking dish.  Cover and bake in a preheated 375 degree F oven for 40 minutes.

7.  Uncover and bake for an additional 10 minutes, until the top is crispy.

***Recipe Notes***

-If you are using plain pumpkin bread, you may want to add a handful of dried cranberries when you add the bread cubes.  They add a nice flavor to the stuffing.

-I made some chicken stock, and saved the carrots, leeks, and celery that I used in the stock for this stuffing.  I just chopped it all and sauteed it in the butter/grease mixture.  Any veggies that you have on hand would probably taste fine in this stuffing, so use up your leftovers!


Popular posts from this blog

Why Did My Chicken Lay That Strange Egg? {Decoding 10 Chicken Laying Issues}

What do you got? A huge egg with two yolks in it?  A wrinkly misshapen egg?  An egg with a soft shell?  Or perhaps the all-inclusive just plain weird looking egg? Whatever it is, I hope to help clear up some of the mystery behind: Why Did My Chicken Lay That Strange Egg?

Soapmakers: Why You Shouldn't Use Vinegar if You Come into Contact with Lye

It was one of the first things I learned when I began making my own soap; I read it in books and on the internet: "Always keep a jug of vinegar on hand when you are working with lye.  Vinegar neutralizes lye." Soapers, have you heard this?  Do you practice the habit of keeping vinegar nearby when you make your soaps?  So did I, until recently, when I read an interesting post on a soap forum, and then decided to research the claim myself.

Homemade Tomato Trellises

Since we love homemade ketchup, spaghetti sauce, and salsa (okay, well I love salsa anyway), tomatoes have become one of our favorite garden plants.  It's so nice having some garden tomatoes in the freezer to cook with all winter long--say, for some good Italian or Mexican food. Since we use lots and lots of tomatoes, it means we must also grow lots and lots of tomatoes.  Growing so many tomato plants, we have always been presented with the problem of what to use for cages or trellises.  You see, tomato plants can grow to be quite large and heavy, which means that if you have no support for your plants, the fruits will wind up developing on the ground--leading to rotting, slug infested tomatoes!  There is nothing more disappointing than having to throw away half of your tomato harvest because pests got to them. Tomato plants that are kept up off the ground typically have better yields, less instance of disease and pest infestation, and are easier to harvest, so we definitely wa