Ibby’s Pumpkin Mushroom Stuffing: A Deliciously Different Thanksgiving Side
Thanksgiving is a time for tradition, but that doesn’t mean you can’t add a little twist to your holiday menu. This year, ditch the same old stuffing and try Ibby’s Pumpkin Mushroom Stuffing! This recipe is a delightful combination of savory and sweet, perfect for pleasing a crowd. It features earthy mushrooms, sweet pumpkin, fragrant herbs, and a touch of nutty flavor, all baked to golden-brown perfection. It’s also vegetarian-friendly (and can easily be made vegan!), making it a great option for accommodating dietary restrictions.
This stuffing is named after my grandmother, Ibby, who was a culinary genius. She wasn’t afraid to experiment in the kitchen, and this recipe is a testament to her creativity and love of good food. While the original recipe was handwritten and somewhat vague (as grandmothers’ recipes often are!), I’ve spent years perfecting it, and I’m so excited to share it with you.
## Why You’ll Love This Pumpkin Mushroom Stuffing
* **Unique Flavor Profile:** The combination of pumpkin and mushrooms creates a truly unforgettable flavor. The sweetness of the pumpkin complements the earthiness of the mushrooms perfectly.
* **Vegetarian-Friendly:** This stuffing is naturally vegetarian and can easily be made vegan by substituting the butter with vegan butter or olive oil and ensuring the bread is vegan-friendly.
* **Festive and Flavorful:** The pumpkin adds a beautiful orange hue to the stuffing, making it a visually appealing addition to your Thanksgiving table. The aroma while it bakes is intoxicating!
* **Easy to Customize:** This recipe is a great base, and you can easily customize it to your liking. Add other vegetables, herbs, or nuts to create your own unique version.
* **Make-Ahead Friendly:** You can prepare the stuffing ahead of time and bake it just before serving, saving you valuable time on Thanksgiving Day.
## Ingredients You’ll Need
* **Pumpkin Puree:** Use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices that will alter the flavor of the stuffing.
* **Mushrooms:** I like to use a combination of cremini and shiitake mushrooms for their different textures and flavors. You can also use other types of mushrooms, such as portobello or oyster mushrooms.
* **Bread:** Use a stale or day-old bread, such as sourdough, French bread, or a hearty country loaf. Stale bread absorbs the flavors of the other ingredients better than fresh bread. You can cube the bread and let it sit out uncovered overnight to dry it out.
* **Onion and Celery:** These vegetables form the base of the stuffing and add flavor and texture.
* **Garlic:** Adds a pungent and aromatic flavor to the stuffing.
* **Fresh Herbs:** I like to use a combination of sage, thyme, and rosemary for their earthy and fragrant flavors. You can also use other herbs, such as parsley or oregano.
* **Butter:** Adds richness and flavor to the stuffing. You can substitute with vegan butter or olive oil.
* **Vegetable Broth:** Adds moisture and flavor to the stuffing. You can also use chicken broth if you’re not vegetarian.
* **Eggs:** Help to bind the stuffing together. If making a vegan version, you can omit the eggs or use a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water).
* **Walnuts (Optional):** Adds a nutty flavor and crunch to the stuffing. You can also use other nuts, such as pecans or almonds.
* **Salt and Pepper:** To taste.
## Step-by-Step Instructions
Here’s a detailed guide to making Ibby’s Pumpkin Mushroom Stuffing:
**Preparation (Approximately 30 minutes):**
1. **Prepare the Bread:** Cut the bread into 1-inch cubes. Spread the cubes in a single layer on a baking sheet and let them air dry overnight, or toast them in a low oven (200°F) for about 1 hour, until dried out. This step is crucial to prevent the stuffing from becoming soggy.
2. **Prep the Vegetables:** Dice the onion and celery. Mince the garlic. Chop the mushrooms into bite-sized pieces. If using walnuts, chop them coarsely.
3. **Prepare the Herbs:** Chop the fresh sage, thyme, and rosemary. The amount of herbs you use can be adjusted to your taste, but generally, a tablespoon of each chopped herb is a good starting point.
4. **Preheat the Oven:** Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. This ensures the stuffing doesn’t stick and browns evenly.
**Cooking (Approximately 1 Hour 30 Minutes):**
1. **Sauté the Vegetables:** Melt the butter (or vegan butter/olive oil) in a large skillet or Dutch oven over medium heat. Add the onion and celery and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning.
2. **Add the Mushrooms and Garlic:** Add the mushrooms and garlic to the skillet and cook until the mushrooms are softened and have released their moisture, about 8-10 minutes. The mushrooms will shrink as they cook. Season with salt and pepper.
3. **Add the Herbs:** Stir in the chopped sage, thyme, and rosemary and cook for another minute, until fragrant. This helps release the essential oils and flavors of the herbs.
4. **Combine the Ingredients:** In a large bowl, combine the dried bread cubes, sautéed vegetables, pumpkin puree, eggs (or flax egg), and walnuts (if using). Gently mix until everything is evenly distributed. Be careful not to overmix, as this can make the stuffing tough.
5. **Add the Broth:** Gradually pour the vegetable broth over the bread mixture, stirring until the bread is moistened but not soggy. You may not need all of the broth, depending on the dryness of the bread. The goal is to have a moist, but not wet, stuffing.
6. **Transfer to Baking Dish:** Pour the stuffing mixture into the prepared baking dish and spread it evenly.
7. **Bake:** Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 30-45 minutes, or until the stuffing is golden brown and heated through. A knife inserted into the center should come out clean. If the top is browning too quickly, you can loosely tent it with foil.
8. **Let it Rest:** Let the stuffing rest for 10-15 minutes before serving. This allows the flavors to meld together and the stuffing to set slightly.
## Tips for Success
* **Don’t Overcrowd the Skillet:** When sautéing the vegetables, make sure not to overcrowd the skillet. Overcrowding will cause the vegetables to steam instead of sauté, which will affect their flavor and texture. Cook in batches if necessary.
* **Use Good Quality Bread:** The quality of the bread will greatly affect the taste and texture of the stuffing. Use a good quality, stale bread that can absorb the flavors of the other ingredients.
* **Taste and Adjust Seasoning:** Before baking, taste the stuffing and adjust the seasoning as needed. Add more salt, pepper, or herbs to your liking.
* **Prevent Soggy Stuffing:** To prevent soggy stuffing, make sure to use stale bread and don’t add too much broth. The bread should be moistened but not swimming in liquid.
* **Make it Ahead:** You can prepare the stuffing up to 2 days in advance. Store it in the refrigerator, covered, and bake it just before serving. Add a little extra broth before baking if the stuffing seems dry.
## Variations and Additions
* **Vegan Pumpkin Mushroom Stuffing:** Substitute the butter with vegan butter or olive oil and omit the eggs or use a flax egg.
* **Gluten-Free Pumpkin Mushroom Stuffing:** Use gluten-free bread.
* **Add Sausage:** For a heartier stuffing, add cooked and crumbled sausage. Brown the sausage in the skillet before sautéing the vegetables.
* **Add Dried Cranberries:** For a touch of sweetness and tartness, add dried cranberries.
* **Add Apples:** For a different twist, add diced apples. Sauté the apples with the onions and celery.
* **Add Different Nuts:** Experiment with different nuts, such as pecans or almonds.
* **Spice it Up:** Add a pinch of red pepper flakes for a little heat.
## Serving Suggestions
Ibby’s Pumpkin Mushroom Stuffing is a delicious side dish for Thanksgiving, Christmas, or any other holiday gathering. It pairs well with roasted turkey, ham, or vegetarian entrees. You can also serve it as a stuffing for roasted vegetables, such as bell peppers or zucchini.
Here are some serving suggestions:
* Serve alongside roasted turkey with cranberry sauce and gravy.
* Serve with a vegetarian main course, such as a lentil loaf or a stuffed butternut squash.
* Use as a stuffing for roasted bell peppers or zucchini.
* Serve as a side dish at a potluck or dinner party.
## Storing Leftovers
Store leftover stuffing in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave until warm.
## Recipe Card: Ibby’s Pumpkin Mushroom Stuffing
**Yields:** 8-10 servings
**Prep time:** 30 minutes
**Cook time:** 1 hour 15 minutes
**Ingredients:**
* 1 loaf (about 1 pound) stale bread, cubed
* 2 tablespoons butter (or vegan butter/olive oil)
* 1 large onion, diced
* 2 celery stalks, diced
* 8 ounces cremini mushrooms, sliced
* 4 ounces shiitake mushrooms, sliced
* 2 cloves garlic, minced
* 1 tablespoon fresh sage, chopped
* 1 tablespoon fresh thyme, chopped
* 1 tablespoon fresh rosemary, chopped
* 1 cup pumpkin puree
* 2 large eggs (or 1 flax egg: 1 tbsp flaxseed meal + 3 tbsp water)
* 1/2 cup walnuts, chopped (optional)
* 1 1/2 cups vegetable broth (or chicken broth)
* Salt and pepper to taste
**Instructions:**
1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. If bread is not already stale, cube and dry it in a 200F oven for 1 hour.
3. Melt butter in a large skillet or Dutch oven over medium heat. Add onion and celery and cook until softened, about 5-7 minutes.
4. Add mushrooms and garlic and cook until mushrooms are softened and have released their moisture, about 8-10 minutes. Season with salt and pepper.
5. Stir in sage, thyme, and rosemary and cook for another minute, until fragrant.
6. In a large bowl, combine dried bread cubes, sautéed vegetables, pumpkin puree, eggs (or flax egg), and walnuts (if using). Gently mix until everything is evenly distributed.
7. Gradually pour vegetable broth over bread mixture, stirring until the bread is moistened but not soggy.
8. Pour stuffing mixture into the prepared baking dish and spread evenly.
9. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 30-45 minutes, or until the stuffing is golden brown and heated through.
10. Let it rest for 10-15 minutes before serving.
Enjoy this delicious and unique Thanksgiving side dish! It’s a wonderful way to honor Ibby’s culinary spirit and create new traditions with your family.