- 1 1/4 cup pomegranate seeds (1-2 pomegranates)
- 1/4 cup vegetable oil
- 1 cup celery, chopped
- 1/2 cup onions, chopped
- 3/4 cup raisins
- 12 oz. stuffing mix
- 1 egg
- 1 1/2 to 2 1/2 cups low sodium chicken broth
- 1 stick butter
In a large saute pan, saute celery, onions, and raisins. Saute for about 5-7 minutes over low-medium heat.
In a medium mixing bowl, combine stuffing mix, chicken broth, pomegranate seeds, egg, and butter. Mix well. Add sauteed veggie mixture and combine well. Stuff turkey with stuffing and bake according to weight of your turkey. Note: If you are stuffing your turkey, only use 1 1/2 cups chicken broth. The turkey's natural juices will make the stuffing more moist. Use 2 1/2 cups chicken broth if not stuffing.
If you prefer to bake stuffing, instead of stuffing a turkey, bake stuffing in casserole dish for 35 minutes, uncovered, in a 350 degree oven. Allow to sit for 10 minutes prior to serving.