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This stuffing fits right in with the holiday season!

6 cups cubed pumpkin bread
1 cup chopped celery
1 cup butter or margarine
2 cups chopped red onion
2 cups sliced crimini mushrooms
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh 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
1 Spread bread cubes on a baking sheet, and let dry
overnight. Alternatively, heat in a 250 degrees F oven until dry, about 1 hour.

2 Preheat oven to 375 degrees F . Butter
a 2 quart baking dish.

3 Melt butter in a large skillet over medium heat. Saute
celery and onions for about 10 minutes. Add mushrooms, and
continue cooking for about 8 minutes, or until tender. Season
with rosemary, tarragon, chives, parsley, salt, and pepper.
Fold in bread cubes, and add enough broth to moisten.
Transfer to prepared dish, and cover with foil.

4 Bake in preheated oven for 40 minutes. Remove cover,
and bake for 10 minutes, or until top is crisp.