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!
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!
Comments
Post a Comment
I will just take a quick peek at your comment before it posts to avoid getting bombarded by spam. Please don't take it personally, I'm sure you're a lovely person.