Pomegrante - Pecan Dressing

Pomegranate-Pecan Dressing

1 lb. seasoned herb stuffing or equivalent homemade bread crumbs

1/2 cup Chardonnay or similar white wine

2 1/2 cup chicken broth or turkey broth

16 tbl of butter

1 finely chopped onion

1 cup coarsely chopped pecans

Seeds from 1 pomegranate

Bring Chardonnay, 12 tbl. butter, and chicken broth to a boil in large saucepan. Meanwhile, saute onion with 4 tbl butter. Remove broth from heat. Add breadcrumbs. Stir until evenly moistened. Add onions, pecans, and pomegranate seeds. Stir until evenly blended. Spread in 9″ x 13″ pan. Cover with foil and heat at 325° or until warm 30 minutes before serving. This dressing can be made up to 1 day ahead and stored in the refrigerator.

This recipe is easily customized. I have combined hazelnuts and dried cranberries in the place of the pecans and pomegranate seeds. Another flavorful combination is dried cherries and almonds.

One of the time saving short-cuts that I am guilty of is taking advantage of Pepperidge Farm Herb Seasoned Stuffing. It is packaged in a large version that can be purchased at Costco and Sam's Club. The key to successful dressing when working with this is to ignore the package's directions. Past experience has led me to the conclusion that following the directions on the purchased stuffing will lead to dry, tasteless dressing that resembles the foam particles found inside antique pillows.