Pumpkin Mushroom Stuffing

Makes seven to eight servings

Ingredients:

• 6 cups 1/2 inch cubes pumpkin bread
• 1 cup chopped celery
• 1 cup butter
• 2 cups red onion, chopped
• 2 cups crimini mushrooms, sliced
• 2 tablespoons chopped fresh rosemary
• 2 teaspoons fresh chopped tarragon
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh parsley
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 6 tablespoons chicken broth

Directions:

• Spread bread cubes on a baking sheet and let dry overnight. Alternatively, heat in oven until dry at 250 degrees F.
• Preheat oven to 375 degrees F. Butter one 2-quart baking dish and set aside.
• Melt butter or margarine in a large pan over medium heat. Add celery and onions; cook for about 10 minutes.
• Add mushrooms; cook, stirring, for about 8 minutes. Mix in herbs, salt and pepper. Fold in bread cubes. Add enough broth to moisten. Transfer to prepared dish. Cover with foil, shiny side down.
• Bake for 40 minutes. Uncover and bake for 10 minutes to crisp top.