Pear, Prosciutto & Hazelnut Stuffing
Crisping the prosciutto and toasting the nuts adds a powerful punch of flavor to the stuffing without going overboard on fat. Diamond Brand now makes packaged chopped hazelnuts, available in most major supermarkets.
Prep Time:
1 hr
Total Time:
2 hrs 15 mins
Servings:
12 servings, 2/3 cup each
Ingredients
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3 teaspoons extra-virgin olive oil, divided
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4 ounces prosciutto, thinly sliced, cut into ribbons
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2 cups onion, chopped
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2 cups diced fennel bulb
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1/4 cup minced shallot
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2 teaspoons minced fresh sage
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2 teaspoons minced fresh thyme
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1 teaspoon minced fresh rosemary
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8 cups stale baguette, preferably multi-grain (not sourdough), cut into 1/2-inch cubes
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2 Bosc pears, ripe but firm, chopped
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1/3 cup chopped flat-leaf parsley
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1/3 cup chopped hazelnuts, toasted
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1 14-ounce can reduced-sodium chicken broth
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1/4 teaspoon salt
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Freshly ground pepper, to taste
Directions
1.
Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
2.
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add prosciutto; cook, stirring, until crispy, about 5 minutes. Drain on a paper towel.
3.
Wipe out the pan and heat the remaining 2 teaspoons oil over medium-high heat. Add onion, fennel and shallot and cook, stirring, until softened and beginning to brown, 6 to 8 minutes. Add sage, thyme and rosemary and cook, stirring, for 1 minute more. Transfer everything to a large bowl and gently stir in bread, pears, parsley, hazelnuts and the prosciutto. Add broth; toss to combine. Season with salt and pepper. Spoon the stuffing into the prepared baking dish; cover with foil.
4.
Bake for 40 minutes; remove the foil and bake until the top is beginning to crisp, 25 to 30 minutes more.
Tips:
Note: If you don't have stale bread ready to use, spread the baguette cubes on a baking sheet and toast at 250 degrees F until crisped and dry, about 15 minutes.
Tip: To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
MAKE AHEAD TIP: Prepare through Step 3 and refrigerate for up to 1 day.
Nutrition information
Calories 176, Total Fat 5 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Cholesterol 8 mg, Sodium 489 mg, Carbohydrate 29 g, Fiber 6 g, Protein 9 g, Potassium 283 mg. Exchanges: Starch 1.5, Vegetable 1, Fat 0.5.
Percent Daily Values are based on a 2,000 calorie diet
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