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Pear, Prosciutto & Hazelnut Stuffing

Source: © EatingWell Magazine
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Active Time:  1 Hour
Total Time:  2 Hours 15 Minutes
  12 servings, 2/3 cup each
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  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

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.
Pear, Prosciutto & Hazelnut Stuffing Recipe at
Preheat 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 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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   12 servings, 2/3 cup each
Calories: 176
Fat. Total: 5g
Protein: 9g
Carbohydrates, Total: 29g
Fat, Saturated: 1g
Fiber: 6g
Cholesterol: 8mg
Sodium: 489mg
% Cal. from Fat: 26%
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