Thanksgiving Recipe: Cornbread Stuffing with Pomegranate Seeds

Cornbread Stuffing with Pomegranate Seeds

Prep (25 minutes) + Cook (40 minutes)
10 side dish servings

I spotted this recipe on the POM Wonderful web site a few years ago, and tinkered with it a bit to make it healthier—it’s heavenly on the Thanksgiving table. You can make the stuffing up to a day ahead and heat it in the oven before dinner.

1 pomegranate
2 Tbsp. canola oil
1 cup chopped dried apricots
1 cup dried cranberries
2 – 3 stalks celery, chopped (about 1 cup)
3 – 4 scallions, sliced (about 1/2 cup)
12 oz. cornbread stuffing mix
4 Tbsp. butter, melted
1 egg, lightly beaten
20 oz. reduced-sodium chicken or vegetable broth

To remove the pomegranate seeds from the fruit, deeply score the pomegranate and place it in a bowl of water. Break it open underwater to free the seeds (also called arils). Keep breaking and freeing seeds until they’re released from the pomegranate’s skin. Remove the white membranes that are floating in the water and drain the seeds. Reserve 1 cup of seeds and refrigerate the remainder for another use (or, if you’re like me, eat them immediately).

Preheat the oven to 350 degrees and spray a large round casserole dish with nonstick cooking spray.

In a large skillet, heat the oil over medium heat. Sauté the apricots, cranberries, celery, and scallions for about 5 minutes until softened. Remove them from the heat.

Place the stuffing mix in a large bowl; add the apricot mixture, pomegranate seeds, melted butter, egg, and broth, and mix well. Smooth the stuffing mixture into the casserole and cover it with foil. Bake it for 25 minutes, remove the foil, and return it to the oven for 15 more minutes or until the stuffing is golden brown.


Nutritional Information per serving(% based upon daily values):
190 calories, 6 g fat, 2 g saturated fat, 32 g carbohydrate, 62 mg cholesterol, 332 mg sodium, 2 g fiber, 4 g protein