Pear, Prosciutto, and Hazelnut Stuffing

Pear, Prosciutto, and Hazelnut Stuffing
Staff Writer
Pear, Prosciutto, and Hazelnut Stuffing
BetterEats.com

Pear, Prosciutto, and Hazelnut Stuffing

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.

12
Servings
323
Calories Per Serving
Deliver Ingredients

Ingredients

  • Cooking spray
  • 3 Teaspoons extra-virgin olive oil
  • 4 Ounces thinly sliced prosciutto, cut into ribbons
  • 2 Cups chopped onions
  • 2 Cups diced fennel bulbs
  • 1/4 Cup minced shallots
  • 2 Teaspoons minced sage
  • 2 Teaspoons minced thyme
  • 1 Teaspoon minced rosemary
  • 8 Cups 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 Ounces 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.

Nutritional Facts

Total Fat
11g
16%
Sugar
3g
3%
Saturated Fat
4g
17%
Cholesterol
33mg
11%
Carbohydrate, by difference
41g
32%
Protein
17g
37%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
18mg
24%
Calcium, Ca
43mg
4%
Choline, total
12mg
3%
Fiber, total dietary
6g
24%
Fluoride, F
1µg
0%
Folate, total
16µg
4%
Iron, Fe
5mg
28%
Magnesium, Mg
25mg
8%
Niacin
1mg
7%
Phosphorus, P
59mg
8%
Selenium, Se
4µg
7%
Sodium, Na
481mg
32%
Water
164g
6%
Zinc, Zn
1mg
13%

Pear Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Pear Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.