Bacon Cranberry Pistachio Dressing

Homemade bacon cranberry pistachio dressing - perfect for Thanksgiving! Whether you put it in the bird (then it's stuffing) or on the side, no holiday meal is complete without it!

Course Side Dishes

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 641kcal

Author Jenny Bullistron

Ingredients

6 cups French bread cut into ½ inch cubes
2 pounds bacon cooked and cut into small pieces (reserve some of the grease)
3 cups chicken stock
2 cups fresh cranberries
1 cup shelled pistachios
1 cup diced celery
1 cup diced onion
2 tablespoons unsalted butter
1 tablespoon fresh thyme
salt and pepper to taste

US Customary - Metric

Instructions

Pre-heat oven to 350 degrees. Prepare a casserole dish by spraying it with non-stick spray or rubbing it down with butter.
Place the bread cubes and cooked bacon into a large bowl and set aside.
In a large pan, heat the reserved bacon grease and butter. When the butter is melted, add the celery and onion. Saute until translucent.
Add the chicken stock, cranberries, pistachios, thyme, salt and pepper. Stir well, then pour over the bread and bacon. Scrape the bottom of the pan if anything is sticking to it.
Pour the mixture into the prepared casserole dish and bake for 40 minutes, uncovered, until the top of the bread cubes are brown and crispy.
Halfway through cooking time, stir once.
Remove from oven and allow 10 minutes to cool before serving.

Nutrition