Pear, Prosciutto & Hazelnut Stuffing
Pear, Prosciutto & Hazelnut Stuffing takes about 2 hours and 15 minutes from beginning to end. One serving contains 159 calories, 4g of protein, and 8g of fat. This dairy free recipe serves 12 and costs 94 cents per serving. It can be enjoyed any time, but it is especially good for Thanksgiving. 2095 people found this recipe to be flavorful and satisfying. Head to the store and pick up hazelnuts, shallot, fresh sage, and a few other things to make it today. Plenty of people really liked this side dish. It is brought to you by Eating Well. Overall, this recipe earns a pretty good spoonacular score of 41%. If you like this recipe, take a look at these similar recipes: Prosciutto and Pear Stuffing – 4 Points, pass the prosciutto – prosciutto wrapped pear with parmesan, and Quince-and-Hazelnut Stuffing.
Servings: 12
Preparation duration: 60 minutes
Cooking duration: 75 minutes
Ingredients:
8 cups stale baguette, preferably multi-grain (not sourdough), cut into 1/2-inch cubes
2 Bosc pears, ripe but firm, chopped
1 14-ounce can reduced-sodium chicken broth
2 cups diced fennel bulb
1/3 cup chopped flat-leaf parsley
1 teaspoon minced fresh rosemary
2 teaspoons minced fresh sage
2 teaspoons minced fresh thyme
1/3 cup chopped hazelnuts, toasted
3 teaspoons extra-virgin olive oil, divided
2 cups onion, chopped
Freshly ground pepper, to taste
4 ounces prosciutto, thinly sliced, cut into ribbons
1/4 teaspoon salt
1/4 cup minced shallot
Equipment:
baking pan
oven
frying pan
paper towels
bowl
aluminum foil
Cooking instruction summary:
Preheat oven to 350F. Coat a 9-by-13-inch baking dish with cooking spray.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.
Step by step:
1. Preheat oven to 350F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat.
3. Add prosciutto; cook, stirring, until crispy, about 5 minutes.
4. Drain on a paper towel.Wipe out the pan and heat the remaining 2 teaspoons oil over medium-high heat.
5. Add onion, fennel and shallot and cook, stirring, until softened and beginning to brown, 6 to 8 minutes.
6. Add sage, thyme and rosemary and cook, stirring, for 1 minute more.
7. Transfer everything to a large bowl and gently stir in bread, pears, parsley, hazelnuts and the prosciutto.
8. Add broth; toss to combine. Season with salt and pepper. Spoon the stuffing into the prepared baking dish; cover with foil.
9. Bake for 40 minutes; remove the foil and bake until the top is beginning to crisp, 25 to 30 minutes more.
Nutrition Information:
covered percent of daily need
