Pear, Mushroom and Pomegranate Stuffing
['1 tablespoon olive oil', '10 ounces cremini mushrooms', '2 celery stalks, chopped', '8 large sage leaves', '2 tablespoons fresh thyme, chopped', '1 demi whole-wheat baguette (about 8 oz), cut into 1-inch cubes', '1 large Anjou or Bartlett pear, cored and cubed', '1/4 cup pitted prunes, chopped', '1 cup low-sodium chicken broth', '1 cup pomegranate juice']
Heat oven to 350°F. Heat oil in a large skillet over high heat. Cook mushrooms, celery, sage and thyme, stirring often, until mushrooms and celery soften, 6 to 8 minutes; season with salt and pepper. Transfer to a bowl; add baguette cubes, pear, prunes, broth and juice. Mix well and let rest until bread absorbs liquid. Transfer to an 8" x 8" baking dish; cover with foil. Bake 40 minutes, remove foil and bake until stuffing puffs up, about 5 minutes.
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