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Tuesday, October 27, 2009

Pumpkin Bread Stuffing

I was looking at Allrecipes.com for pumpkin recipes and ran across a recipe for pumpkin bread stuffing. I thought it was a really good idea, so I thought I would give it a try, and did. I think it came out really good. I do have some ideas for some changes that I will make next time, but first I will tell you how I made it this time.

Ingredients that I picked fresh for the stuffing, just before making it. Celery, Red Russian Kale, Leeks, Pumpkin Bread, and a stem of Rosemary (between Celery and Kale).

I basically used whatever ingredients that I had available to pick, that I thought would be good in the stuffing. So here it is:

Pumpkin Bread Stuffing

4 cups pumpkin bread
1 medium size leek
3/4 cup celery
10 leaves red russian kale
8 tbls. butter
1/2 cup vegetable broth
2 eggs
1 tsp. pumpkin pie spice
1 tbls. fresh rosemary
salt and pepper to taste

I think it is best to make the pumpkin bread almost a week ahead, before you make your stuffing since pumpkin bread can be kind of moist just after it is made. That way it will be a little drier before you make the stuffing.

Cut pumpkin bread into cubes and let dry overnight, may have to bake in oven at 250 degrees to make sure bread is dry enough.
Melt butter in a pan over medium heat. Add celery, leeks, and kale, cook till tender.
Mix in rosemary, salt, pepper, and pumpkin pie spice. Fold in bread cubes. Add eggs and then vegetable broth.
Transfer to buttered baking dish. Bake for 35 minutes covered with foil, at 375 degrees.


Once again I thought this came out really good the way I made it but here is what I am going to do differently the next time I make it.
  • Will make it next time with at least 6 cups pumpkin bread instead of 4 cups
  • May use 2 leeks instead of 1
  • Will use a little less kale, maybe 8 leaves instead of 10
  • If I make a bigger batch I am sure that I will probably have to add more vegetable broth also.
  • Instead of drying the bread overnight and then putting it in the over to make sure it is dry enough, I will toast it in the toaster oven first and if I need too I will put it in the oven for the rest of the time.
  • Since I will make a bigger batch next time I will probably be able to bake for 40 minutes covered and 10 minutes uncovered, which is what the recipe I found said to do.

I will definitely have to play around with this recipe for awhile till it is perfect. Anyway, I am sure I will be making this for Thanksgiving, for sure.

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