Braised Pistachio and Apple Stuffing With Apple Butter

Guest author: Chef Stephanie Izard, 2008 Winner of Top Chef
Recipe courtesy of the Western Pistachio Association

The apple butter perfectly enhances the flavors of the apple-infused stuffing and tops off this exquisite Pistachio side dish – fabulous to spice up any holiday or friendly gathering!

Braised Pistachio and Apple Stuffing With Apple Butter

Yield: 4 servings

Ingredients:
For Braised Pistachio and Apple Stuffing:
6 cups cubed Italian country loaf
¾ cups salted, shelled pistachios
1 ½ cup chicken stock
2 tablespoons butter
2 tablespoons olive oil
3 cloves garlic, minced
½ cup onion, small diced
salt and pepper
½ cup fennel bulb, diced
1 cup celery root, peeled and diced
1 Fuji apple peeled and diced
1 egg
½ cup apple juice
1 tablespoon chopped fresh thyme

For Apple Butter:
3 Fuji apples peeled and diced
1 tablespoon sugar
½ juiced lemon
salt and pepper

Instructions:
Pre-heat oven to 375°F.

For the Braised Pistachio and Apple Stuffing:
Place ½ cup of pistachios in a small sauce pot and cover with chicken stock. Add a pinch of salt. Simmer for about 15 minutes or until tender. When tender strain liquid and reserve. Meanwhile, roughly chop other ¼ cup pistachios and set aside.

Heat sauté pan and add ½ tablespoon butter and ½ tablespoon olive oil. Add in garlic and onions and sweat (do not brown) for three to four minutes or until tender. Season with salt and pepper. Remove from pan and set.

Repeat process with fennel, celery root and apples – each separately as the cooking times may vary. Celery root may take a few extra minutes.

In large bowl, whisk egg. Add in apple juice and ½ cup of reserved chicken stock. Add in vegetables, bread, thyme and braised pistachios. If added moisture is needed add a bit more chicken stock. Season with salt and pepper.

Grease casserole dish with butter and add in mixture. Sprinkle with chopped pistachios and bake until warmed through, about 35-40 minutes. Serve with apple butter.

For the Apple butter:
Place apples and lemon juice in a non-reactive pot and cover with water. Simmer until most of water has evaporated and apples are very tender. Place in blender and put a kitchen towel over the lid to protect from splattering. Blend until smooth. Season to taste with salt and pepper.

Nutrition Facts
(Amount per Serving): Calories 670, Total Fat 29g, Saturated Fat 7g, Monounsaturated Fat 14g, Cholesterol 70mg, Sodium 1290mg, Potassium 740mg, Carbohydrate 88g, Dietary Fiber 10g, Protein 22g