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.

Victoria Abbott Riccardi
Source: EatingWell Magazine, October/November 2006


Recipe Summary

2 hrs 15 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees 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.


Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day.

Kitchen Tip: 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.

Nutrition Facts

175 calories; protein 8.9g 18% DV; carbohydrates 28.7g 9% DV; dietary fiber 5.9g 24% DV; sugars 6.5g; fat 4.9g 8% DV; saturated fat 0.7g 3% DV; cholesterol 7.4mg 3% DV; vitamin a iu 576.8IU 12% DV; vitamin c 11.1mg 19% DV; folate 26.3mcg 7% DV; calcium 37.3mg 4% DV; iron 0.9mg 5% DV; magnesium 19.3mg 7% DV; potassium 311.1mg 9% DV; sodium 550.4mg 22% DV; thiamin 0.1mg 5% DV.

Reviews (6)

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7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Excellent! Best. Stuffing. Ever. I made this for Christmas 2010 and it was a hit. (It also fills the house with a wonderful aroma!) This can be made ahead of time and actually tastes best a day or two after you make it. If you do make it ahead of time you may want to mist some chicken stock over the top of the stuffing and cover it with foil before you reheat in the oven to prevent it from drying out. I had some leftover proscuitto and used it to wrap around ruby red grapefruit segments which was a nice appetizer. This dish has earned a permanent spot on our Christmas menu. Pros: easy to make Cons: none! Read More
Rating: 5 stars
This recipe was very good and easy to make. Not greasy and adding some gravy did not ruin the texture! Read More
Rating: 5 stars
very easy to make i recommend prepping it the day before. i ended up using 2 french baguettes worth of bread and it was perfect not soggy with a nice crunch to it. the fruity and nutty flavors go well with the hazelnuts. texture holds great with gravy. this will be a mainstay in future thanksgiving dinners Read More
Rating: 5 stars
Great texture; delicious flavor I wanted a healthy alternative to traditional stuffing without losing flavor -- this hit the spot! I took a short cut and used pre-made bread squares but it still turned out wonderful. Pros: Healthy flavorful great the next day Cons: You'll need that full prep hour suggested in the recipe Read More
Rating: 4 stars
Best stuffing I have ever made. My kids don't normally like stuffing. They call it wet bread. I see their point. They now LOVE stuffing:) Delicious!! Read More
Rating: 5 stars
I've been making this stuffing for years and it is fantastic!! Lots of prep but it's well worth it. Always a hit at Thanksgiving! Read More