Pistachio and Apple Stuffing

Name: Pistachio and Apple Stuffing
Yield: Makes 12 cups
Cuisine: United States
Ingredients: 6 cups cubed French bread, crust on; 6 cups cubed French bread, crust on; 2 cups shelled pistachio nuts; 8 tablespoons (1 stick) unsalted butter; 3 celery stalks, trimmed and diced; 3 medium onions, coarsely chopped; 1½ cups sliced mushrooms; 3 cloves garlic, minced; ½ cup currants; ¼ cup Calvados or apple jack; ¼ cup Calvados or apple jack; ¼ cup extra-virgin olive oil; ½ cup Chicken or Turkey Stock; ½ cup Chicken or Turkey Stock; Juice of 1 lemon; 2 tart apples, such as Granny Smith, peeled, cored and cut into small chunks; 2 tart apples, such as Granny Smith, peeled, cored and cut into small chunks; Salt; ¼ teaspoon cayenne; ½ teaspoon dried thyme, or 1 teaspoon fresh; ½ teaspoon dried thyme, or 1 teaspoon fresh; ½ teaspoon paprika; ½ teaspoon freshly grated nutmeg

Preparation info

Makes
12
cups

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

The price of these nuts makes this stuffing almost as decadent as bathing in Dom Perignon. But we present this recipe unashamedly because it is exceptionally delicious.

Ingredients

½ cup currants
¼ cup Calvados or apple jack
¼

Americas
United States
Side dish
Dinner

Method

Place the currants in a small bowl and pour the Calvados or apple jack over them. Let soak 1 hour.
In one or two skillets, heat 1 or 2 tablespoons olive oil and brown the bread cubes, turning them several times. Add more olive oil, as needed.
Preheat the oven to