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

Instructions

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.