Fennel Pistachio Dressing

Prepare this dressing for beautiful color on the plate. Prep: 20 minutes; Cook: 17 minutes; Bake: 40 minutes; Stand: 20 minutes.
Makes 8 to 10 servings


+ Add To Shopping List
1 tablespoon butter
1/2 cup finely chopped shallot (about 2 to 3 shallots)
2 cups finely diced celery
2 garlic cloves, minced
2 tablespoons olive oil
5 cups cored and coarsely chopped fennel bulb (about 3 medium fennel bulbs)
4 cups fresh (soft) breadcrumbs (about 6 to 7 slices)
1 1/3 cups (about 8 ounces) roasted, salted, shelled pistachios
1 cup grated Parmesan cheese
2 tablespoons chopped fresh tarragon
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 large eggs, lightly beaten
2 1/2 cups low-sodium chicken broth
Garnish: Fennel sprigs


1. Preheat oven to 400°. Melt butter over medium heat in a large sauté pan. Add shallot, celery, and garlic, and sauté 8 minutes or until vegetables begin to soften; transfer to a large bowl. Add olive oil to skillet, and heat over medium-high heat 1 to 2 minutes or until hot. Add fennel, and sauté over medium-high heat 8 to 10 minutes or until lightly browned.

2. Add fennel to celery mixture; let cool 10 minutes. Stir in remaining ingredients until well combined. Spoon into a lightly greased 13- x 9-inch baking pan. Bake at 400° for 40 to 45 minutes or until lightly browned. Let stand 10 minutes before serving. Garnish, if desired.

Created date

January 2007