Ibbys Pumpkin Mushroom Stuffing Recipes

CLASSIC STUFFING

Steps:

• Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
• Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.

PUMPKIN BREAD MUSHROOM STUFFING

Steps:

• Spread bread cubes on a baking sheet, and let dry overnight.
• Alternatively, heat in a 250 degree oven until dry, about 1 hour.
• Preheat oven to 375 degrees.
• Butter a 2 quart baking dish.
• Melt butter in a large skillet over medium heat.
• Saute celery and onions for about 10 minutes.
• Add mushrooms, and continue cooking for about 8 minutes, or until tender.
• Season with rosemary, tarragon, chives, parsley, salt and pepper.
• Fold in bread cubes, and add enough broth to moisten.
• Transfer to prepared dish and cover with foil.
• Bake in preheated oven for 40 minutes.
• Remove cover, and bake for 10 minutes, or until top is crisp.

PUMPKIN STUFFED WITH EVERYTHING GOOD

Steps:

• Preheat oven to 350 degrees with a rack set in the center of the oven. Line a baking sheet with a nonstick baking mat or use a Dutch oven that is slightly larger in diameter than your pumpkin (in which case, you will need to serve your pumpkin from the Dutch oven, as it may stick, but it will keep its shape better this way).
• Using a sharp, sturdy knife, cut off top of pumpkin, working around the top with the knife inserted at a 45-degree angle to cut off enough to make it easy to work inside the pumpkin; reserve top. Remove seeds and strings from cap and pumpkin. Season inside of pumpkin generously with salt and pepper. Place on prepared baking sheet or in Dutch oven; set aside.
• In a large bowl, toss together bread, cheese, garlic, bacon, chives, and thyme until well combined. Pack into pumpkin; it should be well filled but not overstuffed. You may need to add some bread and cheese or some of the filling may not be necessary to use. In a small bowl, stir cream and nutmeg to combine. Pour over filling; filling should be moist but not swimming in cream -- you may need to use more or less accordingly.
• Place top on pumpkin and transfer to oven; cook until filling is bubbling and pumpkin flesh is tender, about 1 hour and 30 minutes. Remove top and continue baking until liquid is slightly evaporated and top of filling is browned, 20 to 30 minutes more.
• Carefully transfer pumpkin to a serving platter (or serve in Dutch oven, if using) and serve.