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MARIO BATALI Cranberry Pistachio Stuffing with Ham

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Need a new stuffing recipe? Check out this twist on a classic favorite!

ingredients
CRANBERRY PISTACHIO STUFFING WITH HAM
1/4 cup olive oil (divided)
1 ham steak (cut 1/2-inch cubes)
2 carrots (peeled, small dice)
3 stalks celery (thinly sliced)
1 small onion (peeled, small dice)
1 small red onion (peeled, small dice)
12 leaves sage (chopped)
3/4 cup whole pistachios (shelled)
3/4 cup dried cranberries
2 cloves garlic (peeled, thinly sliced)
2 jalapenos (thinly sliced)
4 cups chicken stock (divided)
1 Pullman loaf (cut 3/4-inch cubes)
gravy (to serve,
Kosher salt and freshly ground black pepper (to taste)
TURKEY PAN GRAVY
3 tablespoons turkey drippings (from your Thanksgiving turkey)
3 tablespoons flour
1 tablespoon butter
1 1/2 cups turkey juices (from the pan)
1 cup turkey stock or chicken stock
Kosher salt and freshly ground black pepper (to taste)

directions
Preheat oven to 350ºF.
Heat a 12-inch cast iron skillet over medium-high heat and add 2 tablespoons olive oil. Add ham steak and cook until lightly browned on all sides, about 5 minutes. Add carrot, celery, onion and cook until softened, about 4 minutes. Add sage, pistachios, cranberries, garlic and jalapenos and mix to combine. Season with salt and pepper.
Add 2 cups of chicken stock and allow to cook for 2 minutes. Add the Pullman loaf and toss everything to combine, adding the remaining 2 cups of chicken stock. Season again with salt and pepper and drizzle with 2 tablespoons olive oil. Place in the oven and allow to cook for 35-40 minutes or until golden and cooked through. Place under the broiler during the last 5 minutes.
Remove from the oven and serve with gravy.
In a large saute pan over medium heat add the turkey drippings and the flour and stir until a wet sand mixture forms. Add the butter and melt to combine. While whisking, add the turkey juices and the stock. Bring to a simmer and allow to cook until the mixture thickens, about 10-12 minutes. Season with salt and pepper. Remove and allow to cool slightly. If the gravy becomes too thick, add more turkey stock.
Tip: Add your favorite nuts and dried fruits to your stuffing.

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