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Pumpkin Stuffing Print Email


The sweet pumpkin bread is delicious when tossed with a savory mushroom-herb mixture to create this festive holiday stuffing.

16 cups cubed pumpkin bread
1 cup vegan margarine, plus extra for greasing the baking dish
1 cup chopped celery
2 cups chopped red onion
2 cups sliced crimini mushrooms
2 TBS chopped fresh rosemary
2 TBS chopped fresh tarragon
2 TBS chopped fresh chives
2 TBS chopped fresh parsley
1 TBS chopped fresh sage
Sea salt, to taste
1 tsp ground black pepper
6 Tbsp. vegetable broth, or more as needed

Spread the bread cubes on a baking sheet and let dry overnight.*

Preheat the oven to 375°F. Grease a 2-quart baking dish with some vegan margarine.

Melt the 1 cup of vegan margarine in a large skillet over medium heat. Sauté the celery and onions for about 10 minutes. Add the mushrooms and cook for about 8 minutes, or until tender. Season with the rosemary, tarragon, chives, parsley, sage, salt, and pepper.

Fold in the bread cubes and add enough of the broth to moisten. Transfer to the prepared dish and cover with foil.

Bake, covered, for 40 minutes. Remove the cover and bake for 10 minutes, or until the top is crisp.

*Note: You can also dry the bread cubes by heating them in a 250°F oven until dry, about 1 hour.

Makes 6 to 8 servings

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