Pomegranate Dressing

Wether you call it Thanksgiving dressing or stuffing, this delicious and fruity recipe has a few shortcuts up its sleeve.

pomegranate dressing

Christopher Testani

Prep Time:
25 mins
Cook Time:
50 mins
Cool Time:
10 mins
Total Time:
1 hrs 25 mins

We love a good shortcut on Thanksgiving. It means less stress and more time mingling with loved ones. With this stuffing recipe, you can skip chopping veggies (thanks to store-bought pre-chopped mirepoix). Plus, you won't need to toast any bread, thanks to packaged bread cubes. Finally, juicy pomegranate arils and dried fruit infuse this dressing with a sweet-savory flavor without adding complexity. Whiffs of sage, thyme, and garlic will have everyone scooping up seconds. 


  • 1/2 cup (1 stick) unsalted butter

  • 14 ounces prechopped mirepoix (about 3 cups)

  • 1 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 2 tablespoons chopped sage leaves

  • 3 cloves garlic, minced (about 1 tablespoon)

  • 1 1/2 teaspoons dried thyme

  • 1 12-ounce package unseasoned bread cubes for stuffing (such as Pepperidge Farm)

  • 2 1/2 cups vegetable broth

  • 4 large large eggs

  • 1 cup dried apricots, chopped (about 6 ounces)

  • 1 cup pomegranate arils (about 6 ounces)

  • 1/2 cup pine nuts (about 2 3/4 ounces)

  • Cooking spray

  • Pomegranate molasses, for topping (optional)

  • 1/4 cup chopped fresh mint


  1. Preheat oven to 350°F with rack in top third of oven.

  2. Melt butter in a large skillet over medium. Add mirepoix, salt, and pepper; cook, stirring often, until softened, about 8 minutes. Add sage, garlic, and thyme; cook, stirring occasionally, until fragrant, about 1 minute. Transfer to a large bowl.

  3. Add bread cubes to bowl and stir well. Whisk broth and eggs in a large measuring cup; stir into bread mixture. Fold in apricots, pomegranate arils, and pine nuts.

  4. Transfer mixture to a 13-by-9-inch baking dish coated with cooking spray. Cover and bake for 20 minutes. Uncover and bake until golden on top and set in center, 25 to 30 minutes. Let cool for 10 minutes. Drizzle with pomegranate molasses, if desired, and sprinkle with mint before serving.

Related Articles