Pear, Mushroom and Pomegranate StuffingLisa Hubbard
It's hearty and health-helping: Eating mushrooms regularly may help lessen women's breast cancer risk.
Recipe information
Yield
Makes 8 servings
Ingredients
1 tablespoon olive oil
10 ounces cremini mushrooms
2 celery stalks, chopped
8 large sage leaves
2 tablespoons fresh thyme, chopped
1 demi whole-wheat baguette (about 8 oz), cut into 1-inch cubes
1 large Anjou or Bartlett pear, cored and cubed
1/4 cup pitted prunes, chopped
1 cup low-sodium chicken broth
1 cup pomegranate juice
Preparation
Heat oven to 350°F. 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.
Nutrition Per Serving
Per serving: 135 calories
2 g fat 0 g saturated
26 g carbohydrates
3 g fiber
5 g protein
#### Nutritional analysis provided by Self
Recipe notes
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