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Dormestic Goddess: Pear, Mushroom and Pomegranate Stuffing

Pear, Mushroom, and Pomegranate Stuffing

2 tbsp olive oil
10 oz. cremini mushrooms
2 large celery stalks, chopped
8 sage leaves
8 oz. whole wheat baguette, cut into 1” cubes
1 large Anjou or Bartlett pear, cubed
1 cup pitted prunes, chopped
1 cup chicken (or vegetable) broth
1 cup pomegranate juice
1 small-medium pomegranate (about 1 cup seeds)

  1. Pre-heat oven to 350°F.
  2. Heat oil in a large skillet over high heat. Cook mushrooms, celery, sage and thyme, stirring often, until celery and mushrooms soften (6-8 minutes). Season with salt and pepper to taste.
  3. Transfer cooked vegetables to a bowl and add bread, pear, prunes, broth and juice. Mix well and let rest until bread absorbs liquid. Transfer to a large baking dish and cover with foil.
  4. Bake for 40 minutes, remove foil and bake again until stuffing puffs up (about 10 minutes). Garnish with fresh pomegranate seeds and serve.
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