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Stuffing:
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1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) Use any collected juices for the turkey marinade or press 1/4 cup arils through a strainer to collect 2 tablespoons of juice.
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2. Preheat oven to 350u00b0F.
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3. In a skillet, saute onion and celery in 2 tablespoons of butter.
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4. Place rye bread crumbs in a mixing bowl and toss with poultry seasoning.
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5. Add sauteed onion and celery, corned beef, Swiss cheese, drained sauerkraut and arils; mix well.
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6. Moisten with chicken broth that has been mixed with egg.
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7. Place stuffing in a greased 9 x 5 x 3 baking pan. Bake for 30 minutes or until temperature is 165(R)F and top is brown. Remove from oven and set aside until serving.
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Turkey Breast:
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1. raise oven temperature to 425(R)F.
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2. Place turkey breast in greased shallow baking pan.
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3. Mix mustard with pomegranate juice and spread on turkey breast.
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4. Combine poultry seasoning, rosemary and black peppercorns; sprinkle on mustard coated turkey.
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5. Roast in the preheated oven for 45 minutes or until thermometer registers 165(R)F. Serve with stuffing and mustard dill sauce.
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Mustard Dill Sauce:
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1. In a saucepan, bring cream to a boil and add mustard, dill, salt and pepper. Cook until thickened.
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* For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
