Advertisement

Pear, Prosciutto & Hazelnut Stuffing

October/November 2006

Your rating: None Average: 4.2 (60 votes)

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.



READER'S COMMENT:
"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...
Pear, Prosciutto & Hazelnut Stuffing Recipe

Makes: 12 servings, 2/3 cup each

Active Time:

Total Time:

Ingredients

  • 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

  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.

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.

Nutrition

Per serving: 176 calories; 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.

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 starch, 1 vegetable, 1/2 fat


More From EatingWell

Recipe Categories

Season
Winter
Fall
Type of Dish
Side dish, vegetable
Ethnic/Regional
American
Ease of Preparation
Moderate
Total Time
More than 1 hour
Servings
8 or more
Main Ingredient
Pork
Preparation/ Technique
Bake
Saute
Meal/Course
Dinner

Publication
October/November 2006

Connect With Us

Advertisement

EatingWell Magazine

more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner