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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

Ingredients:

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

Process:

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!

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