Braised Pistachio And Apple Stuffing With Apple Butter by Stephanie Izard

4 servings.

For braised pistachio and apple stuffing:
3/4 cup Pistachios, shelled
1 1/2 cups Chicken stock
2 tablespoons Butter
2 tablespoons Olive oil
3 Cloves garlic, minced
1/2 cup Onion, diced
Salt and pepper
1/2 cup Fennel bulb, diced
1 cup Celery root, peeled and diced
1 Fuji apple, peeled and diced
1 Egg
1/2 cup Apple juice
6 cups Cubed Italian country bread
1 tablespoon Fresh thyme, chopped
For apple butter:
3 Fuji apples, peeled and diced
1/2 Lemon, juiced
1 tablespoon Sugar
Salt and pepper 


Preheat oven to 375°F.
For braised pistachio and apple stuffing: Place 1/2 cup of pistachios in a small sauce pot and cover with chicken stock. Add a pinch of salt. Simmer for 15 minutes or until tender.Strain liquid and reserve. Meanwhile, roughly chop 1/4 cup pistachios and set aside.Heat sauté pan and add 1/2 tablespoon butter and 1/2 tablespoon olive oil.Add garlic and onions and sweat (do not brown) for 3-4 minutes or until tender. Season with salt and pepper. Remove from pan and set aside. Repeat process with fennel, celery root and apples — each separately as cooking times may vary. Celery root may take a few extra minutes.
In large bowl, whisk egg. Add in apple juice and 1/2 cup of reserved chicken stock.Add in vegetables, bread, thyme and braised pistachios. If additional 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 apple butter:
Place apples, lemon juice and sugar in a small pot and cover with water.Simmer until most water has evaporated and apples are very tender.Place in blender and blend until smooth. Season to taste with salt and pepper.

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fun facts

Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.

According to a Penn State University study, it is suggested that pistachios reduce the body's biological response to stress.

One serving of pistachios has as much potassium (300mg, 8%) as an orange (250mg, 7%).

Pistachios are high in phytosterols which may lower cholesterol levels and decrease the risk of heart disease. In animal studies phytosterols have been shown to potentially have anti-cancer properties.

One serving of pistachios is 49 nuts, more than any other tree nut.

Forty-nine pistachios serve up to 20 percent of your Daily Value of B6, about the same as half an avocado.

You can obtain more dietary fiber from a serving of pistachios (3g) than a 1/2 cup of cooked broccoli, and the same amount of dietary fiber as an orange or an apple — approximately 10 percent of the Daily Value.

Just a single serving of pistachios provides you with the same amount of protein in a one-ounce serving of soybeans and can serve as a protein alternative to meat, poultry or beans according to the USDA Food Guide Pyramid.

Pistachios are a naturally cholesterol-free snack and contain just 1.5 grams of saturated fat.

Celebrate the greatness of nuts! October 22 is National Nut Day and February 26 is National Pistachio Day!