Pumpkin Mushroom Stuffing

I have to share this one. It's sooooo good. Maggie from www.prairielandherbs.com sent it in for last year's holiday issue of the mag. It was a first place winner at the Iowa State Fair.

Pumpkin Mushroom Stuffing
6 cups cubed pumpkin bread
1 cup butter
1 cup chopped celery
2 cups chopped red onion
1 cup sliced mushrooms (portabella, cremini, portini, or a mix)
2 Tablespoons chopped fresh rosemary
2 Tablespoons chopped fresh tarragon
2 Tablespoons chopped fresh parsley
2 Tablespoons chopped fresh chives
1 1/2 teaspoon salt
1 teaspoon black pepper
1/4 or 1/2 cup chicken (or veggie) broth
Optional - chopped toasted pecans (optional - HAH!)
Spread bread cubes on a baking sheet and let dry overnight, or heat in a 200 degree oven until dry.
Preheat oven to 375 and butter a 2 quart baking dish.
Melt butter in a large skillet over medium-low heat.
Saute celery and onions for about 10 minutes.
Add mushrooms, and continue cooking for about 8 minutes or until tender.
Add fresh herbs, salt, and pepper.
Fold in bread cubes, and add enough broth to moisten.
Transfer to prepared dish and cover with foil.
Bake for 40 minutes.
Remove cover and bake 10 minutes, or until top is crisp.
Garnish with fresh herbs and pecans.

*** Maggie's note (and I heartily agree) - even though the recipe lists the pecans as optional, we highly recommend adding them, and personally think this recipe is even better with the pecans mixed in before baking so they are evenly dispersed through the stuffing.
*** Tina's family's note - choose a pumpkin bread recipe that is not terribly sweet, or cut some of the sugar.  I cut about 1/3 of the sweetness.