You will be really surprised by how delectable and low calorie this stuffing came out to be. Anyone who is obsessed with prosciutto and toasted hazelnuts will drool over this combined autumn flavors. Ditch the guilt of overindulging and overabundance without sacrificing this annual family feast by serving recipes with a healthier option but even more flavorful. So, if you want to put a new spin on the traditional foods for this American holiday this year, scratch off heavy and often unhealthy foods, and just treat your guests to a fabulous serving of this dish!
Decadent Pear, Prosciutto & Hazelnut Stuffing
2014-11-05 17:17:01
Serves 12
Prep Time
1 hr
Cook Time
1 hr 25 min
Total Time
2 hr 15 min
Nutrition Facts
Serving Size
162g
Servings
12
Amount Per Serving
Calories 226
Calories from Fat 75
% Daily Value *
Total Fat 9g
13%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 7mg
2%
Sodium 490mg
20%
Total Carbohydrates 30g
10%
Dietary Fiber 3g
13%
Sugars 5g
Protein 8g
Vitamin A
4%
Vitamin C
13%
Calcium
7%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 3 divided teaspoons extra-virgin olive oil
- 4 ounces thinly sliced ribbons prosciutto
- 2 cups chopped onion
- 2 cups cubed fennel bulb
- 1/4 cup crushed shallot
- 2 teaspoons finely chopped fresh sage
- 2 teaspoons finely chopped fresh thyme
- 1 teaspoon finely chopped fresh rosemary
- 8 cups stale baguette, cubed 1/2-inch pieces
- 2 ripe, firm pears, diced
- 1/3 cup diced flat-leaf parsley
- 1/3 cup diced toasted hazelnuts
- 1 14-ounce can reduced-sodium or homemade chicken broth
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
Instructions
- Heat oven to 350 degrees Fahrenheit. Spray a 9-by-13-inch baking dish with cooking spray.
- In a large skillet, heat 1 teaspoon oil over medium heat. Toss in the prosciutto; cook while stirring, for 5 minutes until prosciutto becomes crisp. Remove to a paper towel to drain.
- Clean pan. Heat 2 teaspoons oil on medium-high heat. Stir in onion, fennel and shallots. Cook about 6 to 8 minutes until the vegetables become soft and lightly browned. Stir in sage, rosemary and thyme. Heat for 1 minute. Pour softened vegetables and herbs into a large bowl.
- Gently mix in bread, pears, parsley, prosciutto and hazelnuts. Stir in the broth until combined.
- Sprinkle with salt and pepper to taste.
- Turn the stuffing into the baking dish and cover with aluminum foil.
- Cook for 40 minutes in preheated oven. Remove foil and continue baking until the top becomes crispy about 30 minutes.
Notes
- 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.
Adapted from Eating Well
Adapted from Eating Well
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Jean Fermano
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