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Vegetarian Pomegranate Za'atar Stuffing

  • Author: Alexis Joseph | Hummusapien
  • Prep Time: 20 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 15 mins
  • Yield: 8 1x
  • Category: Side Dishes
  • Method: Oven
  • Cuisine: Mediterranean

Description

This easy Vegetarian Za'atar Pomegranate Stuffing makes the most delicious Thanksgiving side dish! See notes for make ahead and freezing instructions.


Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 350°F. Grease a 13x9x2-inch or 3 qt baking dish. Place bread cubes in a large mixing bowl.
  2. 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.
  3. In same skillet, heat remaining 2 tbsp oil. Add onion and celery plus a pinch of salt. Sauté until tender, about 12 minutes.
  4. Add za'atar, rosemary, and parsley and cook for another minute. Stir in the pomegranate and transfer to bread bowl.
  5. 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.
  6. 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.

Notes

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.