Apple-Pomegranate Brioche Stuffing
- Nonstick cooking spray
- 1 package (17.64 ounces) Brioche Gourmet Sliced Brioche Loaf, cut into 1/2-inch cubes
- 6 tablespoons unsalted butter
- 3 medium celery ribs, chopped
- 1 medium yellow onion, halved and chopped
- 1 medium Granny Smith apple, peeled, halved, cored and chopped
- 1 medium Honeycrisp apple, peeled, halved, cored and chopped
- 2 teaspoons chopped fresh herbs such as sage, rosemary and/or thyme plus additional for garnish (optional)
- 1 teaspoon salt
- 1 1/2 teaspoons ground black pepper
- 1 container (32 ounces) less-sodium chicken broth
- 3 large eggs
- 1 1/2 cups Diamond of California® Chopped Pecans
- 1 cup pomegranate arils
DIRECTIONS
STEP 1
Preheat oven to 350°; spray 13 x 9-inch baking dish with cooking spray. Spread bread on 2 rimmed baking pans; bake 10 minutes or until bread is lightly crisped. Cool bread; transfer to large bowl.
STEP 2
In large skillet, melt butter over medium heat. Add celery and onion; cook 3 minutes or until onion is almost tender, stirring occasionally. Add apples, herbs, salt and pepper; cook 4 minutes or until apples are tender-crisp, stirring occasionally. Add broth; heat to a simmer. Remove skillet from heat; cool 10 minutes.
STEP 3
In small bowl, whisk eggs. Add vegetable mixture, eggs, pecans and pomegranate arils to bread; gently toss. Spread bread mixture in prepared dish; bake 55 minutes or until top is lightly browned. Makes about 10 cups.
STEP 4
Serve stuffing garnished with herbs, if desired.
Enjoy your meal !
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