Thanksgiving Pomegranate Stuffing


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.