6 tbsp butter (unsalted)
3 cups onions (chopped)
6 cups good quality crustless white bread
Seeds of 1 pomegranate
½ cup dried cranberries
½ cup dried apricots
½ walnuts (any combination of other nuts area also good – pine, pistachio, what ever you have!)
1/4 cup chopped flat leaf parsley
¼ cup chopped fresh mint
1 tbsp lemon zest
pinch of salt
a few grinds of black pepper
1 cup chicken or turkey stock
Preheat oven to 350. Butter a baking dish for the stuffing.
Melt remaining butter in a skillet over medium heat and sauté onions about 10 minutes, do not caramelize. In a large mixing bowl add onions, cubed bread, pomegranates, apricots, cranberries, nuts, mint, parsley zest, salt and pepper. Mix thoroughly and then add broth. Transfer to baking dish. Bake 35 – 40 Minutes. Garnish with parsely and mint.