Cranberry Pistachio Stuffing with Ham

Mario Batali
Servings: 6 - 8
45 to 60 min

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

  • Ingredients
  • step-by-step directions
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)
  • 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.
  • For the 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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