Pear, Mushroom and Pomegranate Stuffing
A savory-sweet stuffing that combines earthy mushrooms, fresh pear, and tangy pomegranate juice with crusty whole-wheat baguette. Enhanced with aromatic herbs and prunes, this unique stuffing offers a sophisticated twist on the traditional dish.
6 servings
55 min
Ingredients
- •1 tablespoon olive oil
- •10 ounces cremini mushrooms
- •2 stalks celery
- •8 leaves sage leaves
- •2 tablespoons fresh thyme
- •1 baguette whole-wheat baguette
- •1 large pear
- •¼ cup pitted prunes
- •1 cup low-sodium chicken broth
- •1 cup pomegranate juice
Cooking Instructions
- 1.
Heat oven to 350°F. Heat oil in a large skillet over high heat. Cook mushrooms, celery, sage and thyme, stirring often, until mushrooms and celery soften, 6 to 8 minutes; season with salt and pepper. Transfer to a bowl; add baguette cubes, pear, prunes, broth and juice. Mix well and let rest until bread absorbs liquid. Transfer to an 8" x 8" baking dish; cover with foil. Bake 40 minutes, remove foil and bake until stuffing puffs up, about 5 minutes.
55 min
