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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

6 Reviews for Pear, Prosciutto & Hazelnut Stuffing

11/08/2013
Anonymous

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!!

Comments
11/08/2013
Anonymous

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!!

Comments
11/28/2011
Anonymous
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.

Healthy, flavorful, great the next day
Comments
01/01/2011
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.

easy to make
Comments
11/27/2010

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

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