Right here’s a recipe for semi-homemade Pomegranate Stuffing that’ll assist with that HUGE Thanksgiving day meal. A pomegranate says Fall, and the colour appears to be like actually festive combined in with the inexperienced of the herbs and brown of the stuffing. You’ll additionally benefit from the further taste and pop as you chunk into the pomegranate arils.
Thanksgiving stuffing might be the most well-liked dish save for the turkey itself. There are such a lot of methods to make it, and I do know you’ll benefit from the artistic addition of pomegranate seeds to a conventional stuffing recipe!
What’s one of the simplest ways to chop a pomegranate?
Don’t let this step maintain you from making an attempt this recipe. It’s straightforward to chop and de-seed a pomegranate!
First, trim about ¼ inch off the highest of the fruit. Then, rating skinny traces on the perimeters of the pomegranate alongside the pure ridges of the fruit. Use your arms to softly peel open the fruit and divide it into segments.
Fill a big bowl with chilly water and submerge your pomegranate sections into it. Use your arms to tug the seeds from the pores and skin and membranes. The seeds will sink to the underside, so simply skim off any of the white membranes, drain your seeds, and pat them dry with paper towels!
What else do I want for this stuffing?
You’ll want the next substances:
- Unsalted butter (3 sticks)
- 1 cup celery, chopped
- 1 massive onion, chopped
- Low-sodium rooster broth
- Seasoned stuffing (3 6-oz.baggage)
- And naturally 1 pomegranate
How you can make Pomegranate Stuffing
First, minimize and de-seed your pomegranate as detailed above. Then, warmth oven to 350 levels. Put together a casserole dish by spraying it with cooking spray.
In a small bowl, mix your parsley, sage, and thyme. Combine nicely and put aside.
In a big pot, soften butter on medium-high warmth. Add your celery and onion and saute till they’re tender and translucent (about 7-10 minutes). Then add your broth or rooster inventory and produce it simply to boiling.
Take away your pot from warmth, add your combined herbs, and stir to mix. Add the luggage of dressing and gently toss to coat. Then rigorously fold in your pomegranate seeds.
Switch the stuffing to your ready baking dish, cowl it with aluminum foil, and bake for half-hour. Then take away the foil and bake for 5-10 minutes extra, or till the highest is golden brown and crispy.
Recent herbs or dried herbs?
After all, contemporary sage, thyme, and parsley have the perfect style, however dried herbs will just do wonderful. Simply keep in mind to make use of one-third the quantity of dried herb for the contemporary herb known as for within the recipe.
Different recipe variations
- You need to use vegetable broth or vegetable inventory as a substitute of rooster inventory on this recipe.
- Be at liberty to make use of plain stuffing and even make your individual out of day-old bread.
- Cook dinner mushrooms and stir them in with the celery and onions.
This vacation season, give pomegranate stuffing a attempt, and let me know what you suppose! I’m assured it’ll develop into one in all your favourite recipes to function a part of your vacation meals!
Scrumptious Vacation Recipes you’ll love
Wintertime is a meals paradise, and several other of my recipes present precisely that! This Dijon Herb-Roasted Pork Cranberry Pear Chutney is a phenomenal dish. Sausage Cranberry Brie Bites make an excellent appetizer! Or, for a deal with, do this decadent No-Bake Peanut Butter Pie.
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Change up your Thanksgiving dressing recipe this yr by including pomegranate arils to it. You’ll benefit from the burst of taste and style sensation in each chunk.
Here is a recipe for semi-homemade Pomegranate Stuffing that’ll assist with that HUGE Thanksgiving day meal. A pomegranate says Fall, and the colour appears to be like actually festive combined in with the inexperienced of the herbs and brown of the stuffing. You may additionally benefit from the further taste and pop as you chunk into the pomegranate arils.
Forestall your display from going darkish
Take away seeds from the pomegranate. I discover it best to do that by filling a big mixing bowl 3/4 full with water, slicing the pomegranate in half, submerging one half into the water, and gently peeling the arils (seeds) away in order that they fall into the bowl. After eradicating all of them from the pomegranate, place them on a cookie sheet lined with paper towels to dry till wanted.
Preheat oven to 350 levels.
Put together a 9 x 13-inch baking dish by spraying it with cooking spray. In a small bowl, mix parsley, thyme, and sage. Combine nicely.
In a big pot, soften butter. Add celery, onion, and sauté till tender and translucent. About 3-5 minutes.
Add broth, and produce to simply boiling. Take away from warmth and add herbs. Stir to mix.
Add the three baggage of dressing and gently toss to coat.
Gently fold in pomegranate seeds. Switch combination to ready baking dish.
Cowl with tin foil and bake for half-hour. Take away tin foil and bake for an extra 5-10 minutes, till prime is golden brown and crispy.
For this stuffing recipe, I used (2) 6oz packages of seasoned cornbread stuffing combine, and (1) 6 oz. bundle of turkey stuffing combine.
Energy: 485kcal | Carbohydrates: 47g | Protein: 8g | Fats: 30g | Saturated Fats: 18g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 8g | Trans Fats: 1g | Ldl cholesterol: 74mg | Sodium: 754mg | Potassium: 322mg | Fiber: 3g | Sugar: 9g | Vitamin A: 965IU | Vitamin C: 6mg | Calcium: 76mg | Iron: 2mg
This publish was initially printed 11/24/11. It has been up to date in format and with photos on 11/17/22.