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recipe of the week


Pear, Prosciutto & Hazelnut Stuffing


NUTRITIONAL INFORMATION
  • 1 serving: Calories 176; Carbohydrates 29g; Cholesterol 8mg; Dietary Fiber 6g; Fat 5g (Monounsaturated Fat 2g, Saturated Fat 1g); Potassium 283mg; Sodium 489mg

10 Servings 

 

INGREDIENTS

  • Pear, Prosciutto & Hazelnut Stuffing
  • 3 teaspoons extra-virgin olive oil, divided
  • 4 ounces prosciutto, thinly sliced, cut into ribbons
  • 2 cups onion, chopped
  • 2 cups diced fennel bulb
  • 1/4 cup minced shallot
  • 2 teaspoons minced fresh sage
  • 2 teaspoons minced fresh thyme
  • 1 teaspoon minced fresh rosemary
  • 8 cups stale baguette, preferably multi-grain (not sourdough), cut into 1/2-inch cubes
  • 2 Bosc pears, ripe but firm, chopped
  • 1/3 cup chopped flat-leaf parsley
  • 1/3 cup chopped hazelnuts, toasted
  • 1 14-ounce can , reduced-sodium chicken broth
  • 1/4 teaspoon salt
  • freshly ground pepper, to taste

DIRECTIONS

  • Preheat oven to 350°F. 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.
  • To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Ingredient note: If you don't have stale bread ready to use, spread the baguette cubes on a baking sheet and toast at 250°F until crisped and dry, about 15 minutes. 0° Tip

Source:  EatingWell.com