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.
12 servings, 2/3 cup each
Active Time: 1 hour |
Total Time: 2 1/4 hours
3 teaspoons extra-virgin olive oil, divided
4 ounces prosciutto, thinly sliced, cut into ribbons
2 cups onion, chopped
2 cups diced fennel bulb
1/4 cup minced shallot
2 teaspoons minced fresh sage
2 teaspoons minced fresh thyme
1 teaspoon minced fresh rosemary
8 cups stale baguette, preferably multi-grain (not sourdough), cut into 1/2-inch cubes
2 Bosc pears, ripe but firm, chopped
1/3 cup chopped flat-leaf parsley
1/3 cup chopped hazelnuts, toasted
1 14-ounce can reduced-sodium chicken broth
1/4 teaspoon salt
Freshly ground pepper, to taste
Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
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.
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.
Bake for 40 minutes; remove the foil and bake until the top is beginning to crisp, 25 to 30 minutes more.
Per serving :
5 g Fat;
1 g Sat;
2 g Mono;
8 mg Cholesterol;
29 g Carbohydrates;
9 g Protein;
6 g Fiber;
489 mg Sodium;
283 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1 vegetable, 1/2 fat
Tips & Notes
Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day.
Note: If you don't have stale bread ready to use, spread the baguette cubes on a baking sheet and toast at 250°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.