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POM Cornbread Stuffing

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      POM Cornbread Stuffing

      Martha and Lynda Resnick of POM Wonderful prepare a pomegranate cornbread stuffing you'll definitely want to make this Thanksgiving.

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      POM Cornbread Stuffing

      Martha and Lynda Resnick of POM Wonderful prepare a pomegranate cornbread...

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    This recipe for delicious stuffing is courtesy of POM Wonderful.
    The Martha Stewart Show, November Fall 2008
    • Yield Serves 12
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    Ingredients

    • 1 pound prepared cornbread, cut into 1-inch cubes
    • 1/2 cup (1 stick) unsalted butter, plus more for baking dish
    • 2 tablespoons olive oil
    • 1 cup chopped dried apricots
    • 1 cup raisins
    • 1 cup chopped celery
    • 1/2 cup sliced green onion
    • 1 cup pomegranate seeds
    • 1/2 cup chopped fresh flat-leaf parsley
    • 1 large egg, lightly beaten
    • 2 to 3 cups homemade or store-bought low-sodium chicken broth

    Directions

    1. Arrange bread in a single layer on a baking sheet, and let stand, uncovered, at room temperature overnight. (Alternatively, bake bread in a 300-degree oven until dry but not browned, about 15 minutes).
    2. Preheat oven to 350 degrees. Melt butter and set aside.
    3. Heat oil in a large skillet or Dutch oven over medium-high heat. Add apricots, raisins, celery, and onion; cook stirring, for 5 minutes. Remove from heat.
    4. Place cornbread in a large bowl. Add apricot mixture, pomegranate seeds, parsley, melted butter, egg, and 2 cups broth; mix until well combined. If mixture seems too dry, add a little more broth until desired consistency is reached.
    5. To cook stuffing in a turkey: Loosely stuff into a turkey, and roast until center of stuffing registers 165 degrees on an instant-read thermometer. Spoon remaining stuffing into a buttered 9-by-13-inch baking dish, cover with parchment paper, then foil, and bake for 25 minutes. Uncover and bake until golden brown 10 to 15 minutes more. To bake all of the stuffing outside a turkey: Bake as directed above.

    Recipe Reviews

    • KitchenScientist
      23 Dec, 2008

      This is delicious. We made it at Thanksgiving (outside the bird) and enjoyed it so much we are doing a repeat for Christmas. My husband isn't wild about the seeds, but it is so tasty he tolerates them. Perhaps a good alternative may be dried cranberries. Yummy !!!

    • star-walker
      27 Nov, 2008

      ...TraderJoe's

    • star-walker
      27 Nov, 2008

      Fantastic! But I did things a bit different. I don't like black raisins, so used golden raisins. No parchment paper -just used foil. No time to make cornbread so I bought TraderJoe's

    • star-walker
      27 Nov, 2008

      Fantastic! But I did things a bit different. I don't like black raisins, so used golden raisins. No parchment paper -just used foil. No time to make cornbread so I bought TraderJoe's

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