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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.

Source: EatingWell Magazine, October/November 2006

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Recipe Summary test

total:
2 hrs 15 mins
Servings:
1

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.

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  • 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.

Tips

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

2/3 cup
175 calories; protein 8.9g; carbohydrates 28.7g; dietary fiber 5.9g; sugars 6.5g; fat 4.9g; saturated fat 0.7g; cholesterol 7.4mg; vitamin a iu 576.8IU; vitamin c 11.1mg; folate 26.3mcg; calcium 37.3mg; iron 0.9mg; magnesium 19.3mg; potassium 311.1mg; sodium 550.4mg; thiamin 0.1mg.

1 1/2 starch, 1 vegetable, 1/2 fat

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