A Romantic Thanksgiving Dinner: Caramelized Onion & Pomegranate Cornbread Stuffing
Sunday, November 15, 2009 at 2:56PM Fall brings a change in weather and it also brings a change in our baking. Gone are the days of eating slices of juicy watermelon or a bowl of sweet cherries. The fruits that were available during the long hot summer months have disappeared and in their place we have pears, plums, pumpkins, pomegranate, persimmons, and cranberries.
In the meantime I offer you a shot of nostalgia with this simple, savory stuffing, perfect for those upcoming holiday dinners!
Caramelized Onion & Pomegranate Cornbread Stuffing
Caramelized Onion & Pomegranate Cornbread Stuffing
10 to 12 Servings
Ingredients:
- 8 large cornbread muffins, torn into pieces (about 10 cups)
- 2 tablespoons butter
- 2 onions, julienne
- 2 tablespoons or 5 fresh rosemary sprigs, finely chopped
- 1 cup pomegranate seeds, 1 medium pomegranate
- 1/4 cup heavy cream or milk
- 1 cup chicken stock
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Directions:
Preheat the oven to 375 degrees F.
Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add rosemary and transfer into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined.
In a separate bowl, whisk together cream and chicken stock. Pour over the cornbread. Add the pomegranate seeds and lightly mix the stuffing together. Transfer it into a buttered baking dish. Bake until hot and crusty on top, about 45 minutes.


Reader Comments (5)
Cornbread and pomegranates - two of my favorite foods. What a great combination!
Thanks Sue! They really are the perfect pair. Thinking of baking cornbread muffins using these ingredients - I think they would come out great. :)
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