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POM Stuffing

POM Stuffing

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  1. In a large bowl, combine the bread and toasted almonds. Set aside.
  2. Heat olive oil over medium heat in a large sauté pan. Add onions and cook until soft, 7 to 10 minutes.
  3. Add garlic, celery, carrots, and herbs, and cook until just soft, 4 to 5 minutes. Add apples and cook 3 minutes, until apples start to soften. Season with salt and pepper.
  4. Add spinach and cook until wilted, about 2 minutes. Mix apple mixture into the bread and almonds. Combine vegetable stock and POM Wonderful 100% Pomegranate Juice. Pour over the bread-crumb mixture and stir.
  5. Heat oven to 350°F. Transfer stuffing to a 9-by-13-inch casserole dish and bake for 30 to 35 minutes. Cover if it is getting too brown. Garnish with POM Pomegranate Arils and chopped parsley.


  • ½ cup POM Wonderful 100% Pomegranate Juice
  • 9 cups diced bread (a mixture of day-old whole-grain and baguette bread)
  • ¾ cup toasted almonds, roughly chopped
  • 1 tablespoon olive oil
  • 1½ cups onion, chopped
  • 1½ tablespoons chopped garlic
  • 1 cup celery, finely chopped
  • ¾ cup carrots, finely chopped
  • 1 tablespoon sage, chopped
  • 2 teaspoons thyme leaves
  • 2 cups apple, diced
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 5 cups baby spinach leaves
  • 2 cups vegetable stock


  • ¾ cup POM Pomegranate Arils
  • 1 tablespoon flat-leaf parsley, chopped

In This Recipe

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POM Wonderful Pomegranate Juice

POM Juice

POM Wonderful Arils
POM Arils
POM Wonderful Pomegranate Juice

Fresh Fruit