Here’s a recipe for semi-homemade Pomegranate Stuffing that’ll help with that HUGE Thanksgiving day meal. A pomegranate says Fall, and the color looks really festive mixed in with the green of the herbs and brown of the stuffing. You’ll also enjoy the additional flavor and pop as you bite into the pomegranate arils.
Thanksgiving stuffing is probably the most popular dish save for the turkey itself. There are so many ways to make it, and I know you’ll enjoy the creative addition of pomegranate seeds to a traditional stuffing recipe!
SAVE THIS POMEGRANATE STUFFING TO YOUR FAVORITE PINTEREST BOARD!
What is the best way to cut a pomegranate?
Don’t let this step keep you from trying this recipe. It’s easy to cut and de-seed a pomegranate!
First, trim about ¼ inch off the top of the fruit. Then, score thin lines on the sides of the pomegranate along the natural ridges of the fruit. Use your hands to gently peel open the fruit and divide it into segments.
Fill a large bowl with cold water and submerge your pomegranate sections into it. Use your hands to pull the seeds from the skin and membranes. The seeds will sink to the bottom, so just skim off any of the white membranes, drain your seeds, and pat them dry with paper towels!
What else do I need for this stuffing?
You’ll need the following ingredients:
- Unsalted butter (3 sticks)
- 1 cup celery, chopped
- 1 large onion, chopped
- Parsley
- Thyme
- Sage
- Low-sodium chicken broth
- Seasoned stuffing (3 6-oz bags)
- And of course 1 pomegranate
How to make Pomegranate Stuffing
First, cut and de-seed your pomegranate as detailed above. Then, heat oven to 350 degrees. Prepare a casserole dish by spraying it with cooking spray.
In a small bowl, combine your parsley, sage, and thyme. Mix well and set aside.
In a large pot, melt butter on medium-high heat. Add your celery and onion and saute until they are soft and translucent (about 7-10 minutes). Then add your broth or chicken stock and bring it just to boiling.
Remove your pot from heat, add your mixed herbs, and stir to combine. Add the bags of dressing and gently toss to coat. Then carefully fold in your pomegranate seeds.
Transfer the stuffing to your prepared baking dish, cover it with aluminum foil, and bake for 30 minutes. Then remove the foil and bake for 5-10 minutes more, or until the top is golden brown and crispy.
Fresh herbs or dried herbs?
Of course, fresh sage, thyme, and parsley have the best taste, but dried herbs will do just fine. Just remember to use one-third the amount of dried herb for the fresh herb called for in the recipe.
Other recipe variations
- You can use vegetable broth or vegetable stock instead of chicken stock in this recipe.
- Feel free to use plain stuffing or even make your own out of day-old bread.
- Cook mushrooms and stir them in with the celery and onions.
This holiday season, give pomegranate stuffing a try, and let me know what you think! I’m confident it will become one of your favorite recipes to serve as part of your holiday meals!
Delicious Holiday Recipes you’ll love
Wintertime is a food paradise, and several of my recipes show exactly that! This Dijon Herb-Roasted Pork Cranberry Pear Chutney is a beautiful dish. Sausage Cranberry Brie Bites make a great appetizer! Or, for a treat, try this decadent No-Bake Peanut Butter Pie.
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Change up your Thanksgiving dressing recipe this year by adding pomegranate arils to it. You’ll enjoy the burst of flavor and taste sensation in every bite.
Pomegranate Stuffing
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Ingredients
- 1 ½ 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
Instructions
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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.
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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.
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Add the 3 bags of dressing and gently toss to coat.
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Gently fold in pomegranate seeds. Transfer mixture to prepared baking dish.
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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.
Notes
Nutrition
This post was originally published 11/24/11. It has been updated in format and with pictures on 11/17/22.
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