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Crisping the prosciutto and toasting the nuts adds a powerful punch of flavor to the stuffing without going overboard on fat.
Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day.
- 3 teaspoons extra-virgin olive oil, divided
- 4 ounces prosciutto, thinly sliced, cut into ribbons
- 2 cups chopped onion
- 2 cups diced fennel bupound
- 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
- One 14-ounce can reduced-sodium chicken broth
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 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 degrees F until crisped and dry, about 15 minutes.
Preheat the oven to 350 degrees 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 the 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 the onion, fennel and shallot and cook, stirring, until softened and beginning to brown, 6 to 8 minutes. Add the sage, thyme and rosemary and cook, stirring, for 1 minute more. Transfer everything to a large bowl and gently stir in the bread, pears, parsley, hazelnuts and the prosciutto. Add the broth; toss to combine. Season with the 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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
176 calories; 5g total fat; 1g total saturated fat; 8mg cholesterol; 489mg sodium; 29g carbohydrates; 6g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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