Back to POM Cornbread Stuffing All Reviews for POM Cornbread Stuffing - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 12 4051_112008_pomstuffing.jpg

Ingredients Ingredient Checklist 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

Gallery Read the full recipe after the video.

Recipe Summary Servings: 12 4051_112008_pomstuffing.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 12

Recipe Summary

Servings: 12

Servings: 12

12

4051_112008_pomstuffing.jpg

4051_112008_pomstuffing.jpg

Ingredients

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

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.

Reviews (4)

 Add Rating & Review     4 Ratings   5 star values:        1    4 star values:        3    3 star values:        0    2 star values:        0    1 star values:        0

Reviews (4)

Add Rating & Review     4 Ratings   5 star values:        1    4 star values:        3    3 star values:        0    2 star values:        0    1 star values:        0

Add Rating & Review

4 Ratings 5 star values: 1 4 star values: 3 3 star values: 0 2 star values: 0 1 star values: 0

4 Ratings 5 star values: 1 4 star values: 3 3 star values: 0 2 star values: 0 1 star values: 0

4 Ratings 5 star values: 1 4 star values: 3 3 star values: 0 2 star values: 0 1 star values: 0

  • 5 star values: 1 4 star values: 3 3 star values: 0 2 star values: 0 1 star values: 0

    Martha Stewart Member     Rating: Unrated       12/23/2008   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 !!!  

Martha Stewart Member     Rating: Unrated       11/27/2008   ...TraderJoe's  

Martha Stewart Member     Rating: Unrated       11/27/2008   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

    Martha Stewart Member

    Rating: Unrated 12/23/2008

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 !!!

Rating: Unrated

Rating: Unrated 11/27/2008

…TraderJoe’s

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

All Reviews for POM Cornbread Stuffing

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for POM Cornbread Stuffing

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest