Pear, Mushroom and Pomegranate Stuffing

Ingredients for Pear, Mushroom and Pomegranate Stuffing

• 1 tablespoon olive oil

• 275g cremini mushrooms

• 2 celery stalks, chopped

• 8 large sage leaves

• 2 tablespoons fresh thyme, chopped

• 1 demi whole-wheat baguette (about 230g ), cut into 1-inch cubes

• 1 large Anjou or Bartlett pear, cored and cubed

• 60ml pitted prunes, chopped

• 240ml low-sodium chicken broth

• 240ml pomegranate juice

How to make Pear, Mushroom and Pomegranate Stuffing

Heat oven to 177°C. 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.