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Pear, Mushroom and Pomegranate Stuffing
- 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
Directions:View on Epicurious
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