Bread Dressing with Dried Apricots, Pistachios, and Mint

3 cups chopped onion s

6 cups (packed) 3/4-inch cubes crustless country-style white bread (from one 1-pound loaf)

1 cup pomegranate seeds or 3/4 cup dried cranberries

3/4 cup diced dried apricot s (about 4 1/2 ounces)

1/2 cup pistachio s (about 2 ounces)

1/2 cup coarsely chopped fresh mint

1 tablespoon grated lemon peel

1 

1/4 teaspoons salt

1/2 teaspoon ground black pepper

3/4 cup giblet broth (reserved from Roast Turkey with Pomegranate Glaze ) or low- salt chicken broth