Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 small onion (, minced (1/2 cup))
  • 2.5 cups button mushrooms (, quartered (250 grams), see note 1)
  • 2 celery stalks (, diced (1 cup))
  • 1 teaspoon dried rosemary (, finely chopped)
  • 2 teaspoons dried thyme
  • 8 cups diced bread (, dried overnight, see note 2)
  • 2 cups vegetable broth
  • 1 green apple (, diced (optional))
  • 1 cup pomegranate seeds (, see note 3)

Instruction

  • Preheat oven to 350° Fahrenheit (175° Celsius).
  • Meanwhile: In a large skillet/frying pan, heat oil. Add minced onion, quartered mushrooms, diced celery and sauté for 10 minutes, stirring occasionally.
  • Add rosemary, thyme and mix well.
  • Transfer the mixture to a large mixing bowl, add dried bread, apple and pour over 1 cup of broth. Mix everything well.
  • Transfer into a baking dish (9x13 is the best size) and pour more broth (if needed). You can save some and pour in during cooking, only if you feel that the stuffing is too dry to your liking.
  • Cook in a preheated oven for 40 minutes (stirring once, twice during cooking) or until to your liking (see note 4).