Age-of-Wings the Aig

Pear, Prosciutto & Hazelnut Stuffing

(Crisping the prosciutto and toasting the nuts adds a powerful punch of flavor to the stuffing. )

Prepare thru Step 3 and refrigerate for up to 1 day.
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.

Tip: 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.

Time: 2 1/4 hours
Yields: 12 servings, 2/3 cup each

Ingredients:

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.


Per serving: 176 calories
5 g fat ( 1 g sat , 2 g mono )
8 mg cholesterol
29 g carbohydrates
9 g protein
6 g fiber
489 mg sodium
283 mg potassium