Pumpkin Bread Stuffing

I know that our trip to nyc for Thanksgiving is going to involve massive piles of food and overeating. My goal this year is to eat stuffing (and not bread), sweet potatoes (and not mashed), salad (not green bean casserole)--one of a kind, no doubling up. We'll see how that goes. Anyway, when I get back, I'm going to give this recipe a try. The pumpkin bread caught my eye....

Pumpkin Bread Stuffing Recipe

1 cup margarine, plus 1 teaspoon
4 stalks celery, diced
1 red onion, diced
2 cups mushrooms, sliced
2 tbsp fresh parsley, chopped
2 tbsp fresh rosemary, chopped
2 tbsp fresh tarragon, chopped
2 tbsp fresh sage, chopped
1/3 tsp salt
1 tsp black pepper
6 cups pumpkin bread, cubed
approx 1/3 cup vegetable broth
PREPARATION:
Allow pumpkin bread to dry overnight, or toast in oven at 250 degrees for 30-40 minutes.
Pre-heat oven to 375 degrees and grease a large baking dish with 1 teaspoon of margarine.
In a large skillet over medium heat, melt the 1 cup of margarine. Add the celery and onions and sautee for 8-10 minutes. Add the mushrooms and cook for a few more minutes until mushrooms are soft.
Turn off heat and add spices, stirring well to combine. Add bread cubes. Add vegetable broth a few tablespoons at a time just until stuffing is moistened.
Transfer mixture to greased baking dish and cover with foil. Bake in oven for 40 minutes. Remove foil and bake for 10 more minutes, or until done.

(I took this from the About.com Vegan site. There's another recipe that I have my eye on: a Pumpkin Mushroom Stuffing from All Recipes.com. Mmmmm mushrooms.)