Which may explain the tremendous population explosion at our gym. There were people everywhere. But Thanksgiving dinner is the one meal per year that everyone throws caution to the winds and I'm looking forward to it -- bring it on!
I haven't made this recipe for more than 20 years, but now that Trader Joe's sells already-shelled pistachios, it seems like a good time to dust it off and make it again. WARNING: this recipe makes 12 CUPS of dressing. You might want to halve it...
PISTACHIO APPLE DRESSING
1/2 cup raisins to soak in 1/4 cup Calvados (a French apple-flavored brandy)
1/4 cup olive oil
6 cups cubed baguette, crust on
2 cups pistachio nuts
1 stick butter
3 medium onions, coarsely chopped
1 1/2 cups sliced mushrooms
3 cloves garlic, minced
1/2 teas. nutmeg
1/2 teas. paprika
1/2 teas. dried thyme
1/4 teas. cayenne
2 tart apples, cored and cut in small chunks
juice of one lemon (approx. 1/3 cup)
1/2 cup chicken broth
Brown the bread crumbs
Preheat the oven to 350 degrees and toast the nuts for 8 minutes. Cool and save
Melt the utter and saute first the onions, then add the mushrooms, garlic and seasonings. Moisten the apple chunks with lemon and add to the onion mix.
Add the bread cubes and pistachios, and raisins and toss it all. Moisten with stock and cook at 350 until top is sllightly browned.
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