Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups unsalted butter
  • 1 cup chopped celery
  • 1 large onion (minced)
  • 1 tablespoon chopped flat leaf parsley
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon chopped fresh sage
  • 3 ½ cups low sodium chicken broth
  • 18 ounces seasoned stuffing mix ((3) 6 oz. bags)
  • 1 pomegranate

Instruction

  • Remove seeds from the pomegranate. I find it easiest to do this by filling a large mixing bowl 3/4 full with water, cutting the pomegranate in half, submerging one half into the water, and gently peeling the arils (seeds) away so that they fall into the bowl. After removing all of them from the pomegranate, place them on a cookie sheet lined with paper towels to dry until needed.
  • Preheat oven to 350 degrees. 
  • Prepare a 9 x 13-inch baking dish by spraying it with cooking spray. In a small bowl, combine parsley, thyme, and sage. Mix well. 
  • In a large pot, melt butter. Add celery, onion, and sauté until soft and translucent. About 3-5 minutes.
  • Add broth, and bring to just boiling. Remove from heat and add herbs. Stir to combine. 
  • Add the 3 bags of dressing and gently toss to coat. 
  • Gently fold in pomegranate seeds. Transfer mixture to prepared baking dish. 
  • Cover with tin foil and bake for 30 minutes. Remove tin foil and bake for an additional 5-10 minutes, until top is golden brown and crispy.