PUMPKIN STUFFING WITH WILD MUSHROOMS

Pumpkin Stuffing with wild mushrooms image

Provided by Marvin Beachler

Time 1h25m

Number Of Ingredients 11

6 c pumpkin wheat bread, will submit additional recipe
1 c butter, unsalted
2 c red onion, diced
2 c wild mushrooms, mixed variety, sliced
2 Tbsp rosemary sprigs, leaves, chopped
2 Tbsp tarragon, chopped
2 Tbsp chives, chopped
2 Tbsp parsley, chopped
2 tsp salt
1 tsp black pepper, freshly ground
6 Tbsp chicken stock

Steps:

1. Cut the pumpkin bread into 1/2 to 3/4 inch cubes. Dry the cubes overnight or, lightly toast them in a slow oven for one hour in a single layer on a cookie sheet. Place bread cubes into large bowl, set aside.
2. Butter a 2 quart casserole dish and set aside.
3. Melt butter in large skillet. Add onion and sauté until slot and translucent, about 8 minutes. Add mushrooms and sauté for about 6 minutes.
4. Add the contents of the skillet into the bread cubes, toss lightly. Add stock and herbs, toss lightly until everything is well distributed. If mixture is too dry, add 2 additional tablespoons chicken stock.
5. Bake uncovered at 350 degrees F. for 40 minutes. Serve immediately.