Pear, Prosciutto & Hazelnut Stuffing

Pear, Prosciutto & Hazelnut Stuffing

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.

From EatingWell: October/November 2006
Yield: 12 servings, 2/3 cup each
Active Time: 1 hour
Total Time: 2 1/4 hours

Ingredients

  1. 3 teaspoons extra-virgin olive oil, divided
  2. 4 ounces prosciutto, thinly sliced, cut into ribbons
  3. 2 cups onion, chopped
  4. 2 cups diced fennel bulb
  5. 1/4 cup minced shallot
  6. 2 teaspoons minced fresh sage
  7. 2 teaspoons minced fresh thyme
  8. 1 teaspoon minced fresh rosemary
  9. 8 cups stale baguette, preferably multi-grain (not sourdough), cut into 1/2-inch cubes
  10. 2 Bosc pears, ripe but firm, chopped
  11. 1/3 cup chopped flat-leaf parsley
  12. 1/3 cup chopped hazelnuts, toasted
  13. 1 14-ounce can reduced-sodium chicken broth
  14. 1/4 teaspoon salt
  15. Freshly ground pepper, to taste

Preparation

  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.

Tips & Notes

Nutrition

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

Nutrition Bonus:

1 1/2 Carbohydrate Serving

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