POM Stuffing

• 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

Garnish:

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

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, 7–10 minutes.
3. Add garlic, celery, carrots, and herbs, and cook until just soft, 4–5 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" x 13" casserole dish and bake for 30–35 minutes. Cover if it is getting too brown. Garnish with POM Wonderful Pomegranate Arils and chopped parsley.