Pomegranate Seeds.....Cooked, specifically in a stuffing

[gulfporter]

I've only used pomegranate seeds raw in the past (sprinkled over various items).  

 

But I'm contemplating using them as the fruit component in a Mexican turkey stuffing (chorizo, corn bread, etc.).  Will the seeds soften and be tasty?  Or will they disintegrate?  Or will they toughen up, get too chewy?  

 

Anyone have any experience using pomegranate in cooked foods and have any suggestions?  

[Deryn]

I don't know but there are mid-eastern and Martha Stewart stuffing recipes out on the web that include pomegranate seeds so whatever the result (I suspect softer and therefore more luscious and spurt-y when you bite into them) I think it is definitely worth a try.

http://mideastfood.about.com/od/sidedishes/r/

http://www.marthastewart.com/318665/pom-cornbread-stuffing

Edited November 13, 2015 by Deryn (log)