Cranberry and Bacon Dressing with Pistachios

cranberrybaconpistachiodressing A perfect side dish for your Thanksgiving Day feast. A dressing made with pistachios, cranberries and shallots, seasoned with sage, thyme and rosemary.

12 cups bread, cut into ½" cubes
4 cups chicken stock
¾ lb bacon, chopped into small pieces
1½ cup celery, chopped
1½ cup shallots, chopped
1 cup cranberries
1 cup pistachios, shelled
4 Tbsp. butter unsalted
3 Tbsp. garlic, chopped
2 Tbsp. sage, chopped
2 Tbsp. rosemary, chopped
2 Tbsp. fresh thyme fresh
1 Tbsp. black pepper, freshly ground
1 tsp. sea salt

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter a 9x13" 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.

Makes 12 servings.