Fennel Pistachio Dressing

Ingredients

• 4 cups breadcrumbs fresh soft () ( 6 to 7 slices)
• 1 tablespoon butter 
• 2 cups celery diced finely
• 2 large eggs lightly beaten
• 10 servings garnish: fennel sprigs 
• 5 cups fennel bulb cored coarsely chopped ( 3 medium fennel bulbs)
• 2 tablespoons tarragon fresh chopped
• 2  garlic cloves minced
• 0.3 teaspoon ground nutmeg 
• 2.5 cups chicken broth low-sodium
• 2 tablespoons olive oil 
• 1 cup parmesan cheese grated
• 0.5 teaspoon pepper freshly ground
• 8 ounces roasted salted shelled
• 0.1 teaspoon salt 
• 0.5 cup shallots finely chopped ( 2 to 3 shallots)

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 40
2. Melt butter over medium heat in a large saut pan.
3. Add shallot, celery, and garlic, and saut 8 minutes or until vegetables begin to soften; transfer to a large bowl.
4. Add olive oil to skillet, and heat over medium-high heat 1 to 2 minutes or until hot.
5. Add fennel, and saut over medium-high heat 8 to 10 minutes or until lightly browned.
6. Add fennel to celery mixture; let cool 10 minutes. Stir in remaining ingredients until well combined. Spoon into a lightly greased 13- x 9-inch baking pan.
7. Bake at 400 for 40 to 45 minutes or until lightly browned.
8. Let stand 10 minutes before serving.
9. Garnish, if desired.