Pear, Mushroom and Pomegranate Stuffing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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It's hearty and health-helping: Eating mushrooms regularly may help lessen women's breast cancer risk. 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 |
Directions:
1. 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.
2. 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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