Cranberry and Pistachio Dressing
A perfect side dish for your Thanksgiving Day feast. A dressing made with pistachios, cranberries, and shallots and seasoned with sage, thyme and rosemary.
Equipment
- 9 x 13 inch baking dish
- Mixing Bowl
- Skillet
Ingredients
- 12 cups bread cut into ½ inch cubes
- 4 cups chicken stock
- ¾ pound bacon chopped into small pieces
- 1 ½ cup celery chopped
- 1 ½ cup shallots chopped
- 1 cup cranberries
- 1 cup pistachios shelled
- 4 tablespoons butter unsalted
- 3 tablespoons garlic chopped
- 2 tablespoons sage chopped
- 2 tablespoons rosemary chopped
- 2 tablespoons thyme fresh
- 1 tablespoon pepper
- 1 teaspoon salt
Instructions
- Preheat the oven to 350°F, 177°C, or gas mark 4. Grease a 9 x 13-inch backing dish.
- In a skillet heat the butter over medium high heat, add the celery and shallots and cook until translucent and tender, about 5 minutes. Add the garlic, rosemary, thyme, and sage and cook for another 1 minute longer.
- Once the celery mixture is cooked, remove it from the skillet and place it into a mixing bowl. Return the skillet to the heat and cook the bacon until crispy. Using a slotted spoon remove the bacon from the drippings.
- In a mixing bowl combine the bread, bacon, celery mixture, cranberries, pistachios and chicken stock. Gently toss to mix well.
- Pour the dressing into the prepared baking dish and bake for 30 - 40 minutes, or until it is golden brown and crispy on top.
- Allow to cool for 5 -10 minutes before serving.
Nutrition
Serving: 1servingCalories: 690kcalCarbohydrates: 93gProtein: 30gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 29mgSodium: 1270mgPotassium: 612mgFiber: 9gSugar: 13gVitamin A: 230IUVitamin C: 6mgCalcium: 264mgIron: 8mg
Nutrition Disclaimer*
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