Recipe courtesy of Marcel Vigneron
Save Recipe Print
Total:
1 hr 10 min
Prep:
10 min
Cook:
1 hr
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 325 degrees F. Butter a 9-by-13-inch baking dish. Heat 2 sticks butter in a large skillet over medium-high heat. Add the onion, shallots and celery and cook, stirring occasionally, until soft, about 8 minutes.

Transfer the onion mixture to a large bowl. Add the pine nuts, raisins, pomegranate seeds, bread cubes and ras el hanout and mix with a wooden spoon. Combine the turkey broth and poultry seasoning in another bowl. In a third bowl, whisk the eggs with 1/2 teaspoon salt.

Add the turkey broth mixture and the egg mixture to the bowl with the bread cubes and toss to combine. Transfer to the prepared baking dish, cover with foil and bake until slightly set, 35 to 45 minutes. Remove the foil and continue baking until the top is browned, about 5 more minutes. Sprinkle with the chives, lemon zest and lemon juice.

Categories:
More from:

The Next Iron Chef

Trending Videos 4 Videos

Get the recipe

Sugar Cookies with Royal Icing 01:25

Get tips and ideas for decorating holiday cookies with icing.

IDEAS YOU'LL LOVE

Sausage and Herb Stuffing

Recipe courtesy of Ina Garten

Old-Fashioned Cornbread Stuffing

Recipe courtesy of Peggy Dillard Toone

Chorizo and Corn Bread Stuffing

Recipe courtesy of Aarón Sánchez

Apple Pecan Stuffing

Recipe courtesy of Tyler Florence

Classic Stuffing

Recipe courtesy of Food Network Kitchen

Cornbread Stuffing with Herb Butter

Recipe courtesy of Katie Lee

Stuffed Mushrooms

Recipe courtesy of Martha Stewart

Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel

Recipe courtesy of Tyler Florence

Fried and Stuffed Rice Balls (Arancini di Riso)

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword