This easy Vegetarian Za'atar Pomegranate Stuffing makes the most delicious Thanksgiving side dish! See notes for make ahead and freezing instructions.
- 1 lb loaf day-old french bread, cubed
- 8 oz sliced mushrooms
- 1 large onion, diced
- 3 stalks celery, chopped
- 3 tbsp extra virgin olive oil, divided (or butter)
- 2 tbsp za'atar
- 2 tbsp chopped rosemary
- ⅓ cup chopped parsley
- ½ cup pomegranate arils
- 1½ cups vegetable broth
- 2 large eggs (can omit if vegan)
- 2 tbsp tahini
- 1 tsp sea salt
- Lots of freshly ground black pepper
- Preheat oven to 350°F. Grease a 13x9x2-inch or 3 qt baking dish. Place bread cubes in a large mixing bowl.
- Heat 1 tbsp oil in a large skillet over medium. Add mushrooms and a pinch of salt and pepper. Sauté until mushrooms are nice and browned, about 10 minutes. Transfer to bread bowl.
- In same skillet, heat remaining 2 tbsp oil. Add onion and celery plus a pinch of salt. Sauté until tender, about 12 minutes.
- Add za'atar, rosemary, and parsley and cook for another minute. Stir in the pomegranate and transfer to bread bowl.
- In a bowl or liquid measuring cup, whisk together broth, eggs, tahini, salt, and pepper. Pour into bread bowl, tossing to combine. If using dried bread cubes, add another 1/2 cup broth. Spoon mixture into baking dish.
- Cover with foil and bake for 40 minutes. Remove foil and bake for another 15 minutes. Garnish with fresh parsley and a sprinkle of za'atar.
STORAGE: Store leftovers in the refrigerator for up to 4 days.
TO MAKE AHEAD: You can prepare this the day before and store unbaked in the fridge, tightly covered. If you want it more advance than that, I would recommend baking and freezing it.
TO FREEZE: Prepare the stuffing, bake it, then freeze the cooled, covered stuffing. Thaw in the refrigerator overnight and bake before serving per the recipe.