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Fennel Yurosek Farms Pistachio Dressing


  • 1 tablespoon Butter
  • 1/4 cup finely chopped shallot (about 2 to 3 shallots)
  • 2 cups finely diced celery
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 5 cups cored and coarsely chopped fennel bulb (about 3 medium fennel bulbs)
  • 4 cups fresh (soft) breadcrumbs (about 6 to 7 slices)
  • 1 1/3 cups (about 8 ounces) roasted, salted, shelled Yurosek Farm pistachios
  • 1 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh tarragon
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 2 large eggs, lightly beaten
  • 2 1/4 cups low-sodium chicken broth


Preheat oven to 400 degrees F. Melt butter over medium heat in a large sauté pan. Add shallot, celery, and garlic, and saut é 8 minutes or until vegetables begin to soften; transfer to a large bowl. Add olive oil to skillet, and heat over medium-high heat 1 to 2 minutes or until hot. Add fennel, and saut é over medium-high heat 8 to 10 minutes or until lightly browned.

Add fennel to celery mixture; let cool 10 minutes. Stir remaining ingredients until well combined. Spoon into a lightly greased 13- x 9-inch baking pan. Bake at 400 degrees for 40 to 45 minutes or until lightly browned. Let stand 10 minutes before serving. Garnish, if desired.


Fennel sprigs

Helpful Tips:

Prepare this dressing for beautiful color on the plate.

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