Ibby's Pumpkin Mushroom Stuffing

Recipe View Prepare the Bread: Spread the cubed pumpkin bread on a baking sheet. Allow to air dry overnight for best results. Alternatively, dry in a preheated oven at 250°F (120°C) for about 1 hour, until crisp and dry. (Approximately 60 minutes)

Recipe View Preheat and Prepare: Preheat your oven to 375°F (190°C). Generously butter a 2-quart baking dish. (Approximately 5 minutes)

Recipe View Sauté Aromatics: Melt the butter in a large skillet over medium heat. Add the chopped celery and red onion and sauté for about 10 minutes, until softened and translucent. (Approximately 10 minutes)

Recipe View Cook Mushrooms and Herbs: Add the sliced crimini mushrooms to the skillet and continue cooking for approximately 8 minutes, until tender and slightly browned. Stir in the chopped fresh rosemary, tarragon, chives, and parsley. Season with salt and pepper. (Approximately 8 minutes)

Recipe View Combine and Moisten: Gently fold in the dried pumpkin bread cubes. Gradually add the chicken broth, a little at a time, until the stuffing is nicely moistened but not soggy. (Approximately 5 minutes)

Recipe View Bake Covered: Transfer the stuffing to the prepared baking dish and cover tightly with aluminum foil. (Approximately 2 minutes)

Recipe View Bake and Crisp: Bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden brown and crisp. (Approximately 50 minutes)