Pear, Prosciutto & Hazelnut Stuffing

5 Reviews
From: EatingWell Magazine October/November 2006

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.

Ingredients 1 serving

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  • 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

Preparation

  • Active

  • Ready In

  1. Preheat oven to 350 °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.
  • 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 information

  • Serving size: 2/3 cup
  • Per serving: 175 calories; 5 g fat(1 g sat); 6 g fiber; 29 g carbohydrates; 9 g protein; 26 mcg folate; 7 mg cholesterol; 7 g sugars; 0 g added sugars; 577 IU vitamin A; 11 mg vitamin C; 37 mg calcium; 1 mg iron; 550 mg sodium; 311 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 1/2 starch, 1 vegetable, 1/2 fat

Reviews 5

November 08, 2013
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By: EatingWell User
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!!
November 28, 2011
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By: EatingWell User
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
January 01, 2011
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By: bellegoneyank
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!
November 27, 2010
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By: seanarmenta
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
December 16, 2009
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By: Louise Fischer Weeks
This recipe was very good and easy to make. Not greasy and adding some gravy did not ruin the texture!