Stuffing Recipes

Pumpkin and Mushroom Stuffing recipe

Preparation Time: 1 hours | Cooking Time: 45 minutes

This simple stuffing uses leftover pumpkin bread to give a rich, spiced flavour to this earthy stuffing. It's also simple to prepare. This recipe uses crimini mushrooms, however, you could use your choice of wild mushrooms or chestnut mushrooms.


  • 850g pumpkin bread
  • 225g butter
  • 2 stalks celery
  • 3 red onions
  • 200g sliced crimini mushrooms
  • 6 tbsp. chicken stock
  • 1 1/2 tsp. salt
  • 2 tbsp. each freshly chopped rosemary, tarragon, chives and parsley


  1. Cube the pumpkin bread. Leave to dry overnight on a baking tray. If preferred, put into a 120C oven for an hour.

  2. Finely dice the celery and onions. Melt the butter in a frying pan. Add the celery and onions and fry until softened and browned, around ten minutes.

  3. Add the mushrooms and stir well to combine. Cook for 8-10 minutes until tender. Season with salt, rosemary, tarragon, chives and parsley. Stir to combine.

  4. Add the onion mixture to the dried pumpkin bread. Stir well to combine. Sprinkle with stock to moisten. Use either in a bird or push into a loaf tin. If cooking in a loaf tin cook for 25 minutes at 200C until golden brown and cooked through.

Use any leftover bread - herb bread, cheese and tomato bread - anything you fancy. Recipe serves 8.

Author: Laura Young

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įCdegrees Celsius (Centigrade)


Published: April 12, 2012
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Published by Starsol