Pear, Prosciutto, and Hazelnut Stuffing

Staff Writer
Pear, Prosciutto, and Hazelnut Stuffing
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.

Ready in
1 h, 45 m
12
Servings
234
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.

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.

Nutritional Facts

Total Fat
7g
11%
Sugar
7g
N/A
Saturated Fat
1g
5%
Cholesterol
7mg
2%
Protein
9g
19%
Carbs
34g
11%
Vitamin A
16µg
2%
Vitamin B12
0.1µg
1.9%
Vitamin B6
0.2mg
9.1%
Vitamin C
8mg
13%
Vitamin E
1mg
5%
Vitamin K
48µg
60%
Calcium
59mg
6%
Fiber
4g
15%
Folate (food)
45µg
N/A
Folate equivalent (total)
91µg
23%
Folic acid
29µg
N/A
Iron
3mg
14%
Magnesium
34mg
9%
Monounsaturated
4g
N/A
Niacin (B3)
3mg
16%
Phosphorus
119mg
17%
Polyunsaturated
1g
N/A
Potassium
322mg
9%
Riboflavin (B2)
0.2mg
14.3%
Sodium
533mg
22%
Thiamin (B1)
0.4mg
27%
Zinc
1mg
7%

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