Instructions

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.