Pear, Mushroom and Pomegranate Stuffing Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

It's hearty and health-helping: Eating mushrooms regularly may help lessen women's breast cancer risk.

Ingredients

Makes 8 servings

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

烤箱预热到350°F。在一个大煎锅ov热油er 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.

Per serving: 135 calories

2 g fat 0 g saturated

26 g carbohydrates

3 g fiber

5 g protein

#### Nutritional analysis provided by Self

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This recipe leads to a very wet stuffing. In future attempts I will lower the amount of liquid to about a quarter less than is listed in the recipe. I also substituted the pomegranate to apple.
- Mindyjw
- 11/30/2011
This was an interesting variation but the pomegranate juice was too tart for many of my guests. I tend to agree with them and will try cranberry juice next time I make it. I also added pignolis which were a tasty addition
- ginsbery2
- Scarsdale ny
- 12/7/2010
This was my first time making a bread pudding-type dish, and I followed the advice of the other reviewer and toasted the bread. My family loved it, and hardly any of it was left over. My only complaint is that I tried to increase the amount of the ingredients so that I could make enough to fit into a 13x9 dish, and I think I went a little overboard on the fruit ingredients. It came out a little sweeter than I expected.
- KillYourTelevision
- 11/28/2010
In an effort to add more dimension to the regular TG feast, I've concocted similar recipes to this over the years. Three things I recommend - make this recipe a couple of days in advance of the meal. Give the flavors a chance to meld. 2) in a tiny bit of butter (it won't kill anyone), saute the pears separately, and 3) lightly toast the cubed bread. It's all good for you and yummy.
- Fitpro01
- New Jersey
- 11/21/2010

Tags Stuffing Pear Fruit Prune Dried Fruit Sage Herbs & Spices Crimini Mushroom Mushroom Vegetable Side Nut Free Dairy Free Easy Oven Bake Thanksgiving Self