Pear, Prosciutto, And Hazelnut Stuffing

Name: Pear, Prosciutto, And Hazelnut Stuffing
Ingredients: cooking spray; 3 teaspoon extra-virgin olive oil; 4 ounce thinly sliced prosciutto, cut into ribbons; 2 cup chopped onions; 2 cup diced fennel bulbs; 1/4 cup minced shallots; 2 teaspoon minced sage; 2 teaspoon minced thyme; 1 teaspoon minced rosemary; 8 cup cubed stale baguette, preferably multi-grain (not sourdough), cut into 1/2-inch cubes; 2 medium-sized firm-ripe bosc pears, chopped; 1/3 cup flat-leaf parsley, chopped; 1/3 cup hazelnuts, chopped and toasted; 14 ounce low-sodium chicken broth; 1/4 teaspoon salt; ground black pepper, to taste

BetterEats.com|Feb. 14, 2013 3:02 pm EST

4 (1 ratings)

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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. Packaged chopped hazelnuts are available in most major supermarkets.

Servings

12

Ingredients

cooking spray
3 teaspoon extra-virgin olive oil
4 ounce thinly sliced prosciutto, cut into ribbons
2 cup chopped onions
2 cup diced fennel bulbs
1/4 cup minced shallots
2 teaspoon minced sage
2 teaspoon minced thyme
1 teaspoon minced rosemary
8 cup cubed stale baguette, preferably multi-grain (not sourdough), cut into 1/2-inch cubes
2 medium-sized firm-ripe bosc pears, chopped
1/3 cup flat-leaf parsley, chopped
1/3 cup hazelnuts, chopped and toasted
14 ounce low-sodium chicken broth
1/4 teaspoon salt
ground black pepper, to taste

Directions

Preheat the oven to 350 degrees. Coat a 9-by-13-inch baking dish with cooking spray.
Heat 1 teaspoon of the oil in a large, nonstick skillet over medium heat. Add the prosciutto and cook, stirring, until crispy, about 5 minutes. Drain on a paper towel.
Wipe out the pan and heat the remaining oil over medium-high heat. Add the onions, fennel, and shallots and cook, stirring, until softened and beginning to brown, 6-8 minutes.
Add the sage, thyme, and rosemary and cook, stirring, for 1 more minute. Transfer everything to a large bowl and gently stir in the bread, pears, parsley, hazelnuts, and prosciutto. Add the broth and toss to combine. Season with the salt and pepper, to taste. Spoon the stuffing into the baking dish and cover with foil. Bake for 40 minutes, then remove the foil and bake until the top is beginning to crisp, 25-30 more minutes.