Here's a recipe for semi-homemade Pomegranate Stuffing that'll help with that HUGE Thanksgiving day meal. A pomegranate says Fall, and the color looks really festive mixed in with the green of the herbs and brown of the stuffing.You'll also enjoy the additional flavor and pop as you bite into the pomegranate arils.
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Ingredients
1 ½ cupsunsalted butter
1cupchopped celery
1large onionminced
1tablespoonchopped flat leaf parsley
1tablespoonchopped fresh thyme
1teaspoon chopped fresh sage
3 ½cupslow sodium chicken broth
18 ouncesseasoned stuffing mix(3) 6 oz. bags
1pomegranate
Instructions
Remove seeds from the pomegranate. I find it easiest to do this by filling a large mixing bowl 3/4 full with water, cutting the pomegranate in half, submerging one half into the water, and gently peeling the arils (seeds) away so that they fall into the bowl. After removing all of them from the pomegranate, place them on a cookie sheet lined with paper towels to dry until needed.
Preheat oven to 350 degrees.
Prepare a 9 x 13-inch baking dish by spraying it with cooking spray. In a small bowl, combine parsley, thyme, and sage. Mix well.
In a large pot, melt butter. Add celery, onion, and sauté until soft and translucent. About 3-5 minutes.
Add broth, and bring to just boiling. Remove from heat and add herbs. Stir to combine.
Add the 3 bags of dressing and gently toss to coat.
Gently fold in pomegranate seeds. Transfer mixture to prepared baking dish.
Cover with tin foil and bake for 30 minutes. Remove tin foil and bake for an additional 5-10 minutes, until top is golden brown and crispy.
Notes
For this stuffing recipe, I used (2) 6oz packages of seasoned cornbread stuffing mix, and (1) 6 oz. package of turkey stuffing mix.