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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pear, Mushroom and Pomegranate Stuffing Recipe

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This recipe for Pear, Mushroom and Pomegranate Stuffing is from GOOD FOOD,GOOD TIMES!!!!!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon olive oil
10 ounces cremini mushrooms
2 celery stalks, chopped
8 large sage leaves
2 tablespoons fresh thyme, chopped
1 demi whole-wheat baguette (about 8 oz), cut into 1-inch cubes
1 large Anjou or Bartlett pear, cored and cubed
1/4 cup pitted prunes, chopped
1 cup low-sodium chicken broth
1 cup pomegranate juice

Directions:
Directions:
Heat oven to 350°F. Heat oil in a large skillet over high heat. Cook mushrooms, celery, sage and thyme, stirring often, until mushrooms and celery soften, 6 to 8 minutes; season with salt and pepper. Transfer to a bowl; add baguette cubes, pear, prunes, broth and juice. Mix well and let rest until bread absorbs liquid. Transfer to an 8" x 8" baking dish; cover with foil. Bake 40 minutes, remove foil and bake until stuffing puffs up, about 5 minutes.


Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 MINUTES
Personal Notes:
Personal Notes:

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at a glance
main ingredients
Mushroom, Pear, Bread, Pomegranate

dietary considerations

Healthy

see all about:
Healthy Eating
more resourcesFood Dictionary

cooking videos
enlarge image yield: Makes 8 servings

It's hearty and health-helping: Eating mushrooms regularly may help lessen women's breast cancer risk.


 

 

 

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