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)
- Pre-heat oven to 350°F.
- 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.
- 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.
- Bake for 40 minutes, remove foil and bake again until stuffing puffs up (about 10 minutes). Garnish with fresh pomegranate seeds and serve.