Food & Cooking Recipes Main Dish Recipes Casserole Recipes POM Cornbread Stuffing 4.3 (4) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 11, 2015 Print Rate It Share Share Tweet Pin Email Servings: 12 This recipe for delicious stuffing is courtesy of POM Wonderful. Ingredients 1 pound prepared cornbread, cut into 1-inch cubes ½ 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 ½ cup sliced green onion 1 cup pomegranate seeds ½ cup chopped fresh flat-leaf parsley 1 large egg, lightly beaten 2 to 3 cups homemade or store-bought low-sodium chicken broth Directions 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). Preheat oven to 350 degrees. Melt butter and set aside. 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. 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. 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. Rate it Print