Pumpkin Stuffing Bread Recipes

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 STUFFING

Steps:

• Preheat the oven to 425 degrees F
• Cut pumpkin in half, and then cut each half into several pieces. Place the pumpkin on a baking sheet and roast until tender, about 30 minutes. Let cool, peel away skin, and dice. Lower oven temperature to 350 degrees F.
• In a large skillet, melt 2 tablespoons butter over medium heat. Add onion, celery, thyme, and sage, and saute for 5 minutes or until tender. Season, to taste, with salt and cracked black pepper.
• Meanwhile, crumble the stale cornbread into a large bowl. Add sauteed vegetables to the corn bread crumbs. Stir in remaining 1 tablespoon butter, beaten egg, and roasted pumpkin and mix well. Then add the chicken stock and mix well.
• Transfer stuffing into a medium-sized casserole dish. Bake for 45 minutes.
• To serve, cut stuffing into squares and garnish with a couple sprigs of parsley.

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.

THE BEST PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.
• Mix together pumpkin puree, sugar, oil, water, eggs, and vanilla extract in a large bowl until well blended. Whisk together flour, baking soda, cinnamon, salt, nutmeg, and ginger in a second bowl. Sift flour mixture on top of the pumpkin mixture and fold in with a spatula until just blended. Pour into the prepared pans.
• Bake in the preheated oven until nicely browned on top and a toothpick inserted in the center comes out clean, about 50 minutes.

PUMPKIN STUFFING BREAD

Steps:

• Butter two 9x5 inch loaf pans. Preheat oven to 350 degrees (175 degrees C). Place oven rack in lower 1/3 of oven.
• In a large bowl, combine the white flour, whole wheat flour, sugar, baking powder and baking soda. Mix well.
• In a separate bowl, combine the pumpkin, eggs and salt. Add to flour mixture and blend in softened butter or margarine one tablespoon at a time.
• Divide mixture between 2 pans. Bake until golden and cake tester comes out clean, about 45 minutes. Invert onto racks and cool.