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.

Makes 12 servings, 2/3 cup each

ACTIVE TIME: 1 hour

TOTAL TIME: 2 1/4 hours

EASE OF PREPARATION: Easy

3 teaspoons extra-virgin olive oil, divided
4 ounces thinly sliced prosciutto, cut into ribbons
2 cups chopped onion
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 (see Note)
2 ripe but firm Bosc pears, chopped
1/3 cup chopped flat-leaf parsley
1/3 cup toasted chopped hazelnuts (see Tip)
1 14-ounce can reduced-sodium chicken broth
1/4 teaspoon salt
Freshly ground pepper to taste

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.

NUTRITION INFORMATION: Per serving: 176 calories; 5 g fat (1 g sat, 2 g mono); 8 mg cholesterol; 29 g carbohydrate; 9 g protein; 6 g fiber; 489 mg sodium; 283 mg potassium.

Nutrition bonus: Vitamin C (20% daily value).

1 1/2 Carbohydrate Servings

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

TIP: 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.

MAKE AHEAD TIP: Prepare through Step 3 and refrigerate for up to 1 day.

Amazing!

Anonymous, Montreal, qu

This was the best stuffing I ever had...and everyone who ate it agreed. It was HUGE hit!!!

Darren, Cleveland, Oh

I've made this dressing 2 years in a row and it is the best I've ever had. My family and guests just loved it. This is a keeper.

Janine Liakos, St. Augustine, FL

This is the third year I am making this stuffing! I substitute the bread for gluten/dairy/soy free bread (I make a loaf and stale it) to accomodate my daughter's allergies and it's amazing!!

Anonymous, CT

I made this without the prosciutto since we're vegetarians, and it was only okay. Good just not great. We really liked the pear and hazelnuts so I'm going to try it again, cutting the bread smaller and adding more herbs.

Beth, Milwaukee, WI

My husband BEGS for this stuffing at every holiday. Even when we travel to my tiny home town for the holidays, he makes me pack the ingredients to prepare it when we arrive! What a great variation on a sometimes boring dish!!!

Holly Shen, Atlanta, GA