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This is a great stuffing for Thansgiving.....Crisping the prosciutto, and toasting the nuts, adds a powerful punch to this stuffing, without going overboard on the fat.
Diamond Brand makes a package of Hazelnuts, available in most supermarkets. Stale bread gives the stuffing a nice texture. If you do not have stale bread, you can use packaged baguettes. You can also cut and toast fresh bread on baking sheet at 250, until crisp and dry. About 15 minutes.
3 teaspoons extra-virgin olive oil
4 onces thinly sliced prosciutto, cut into ribbons
2 cups chopped onion
2 cups chopped nennel bulb
1/4 minced shallot
2 teaspoons minced fresh sage
2 teaspoons minced fresh thyme
1 teaspoon minced fresh rosemary
6 cups baguettes (Plain....Do Not Use Seasoned)
2 ripe, but firm Boc pears, chopped
1/3 flat leaf parsley
1/3 cup toasted chopped hazelnuts ( to toast: cook in small, dry skillet over medium heat for 2-4 minutes)
1 14oz reduced sodium chicken broth
salt & pepper to taste
1. Pre-heat oven to 350. Coat a 9X13 baking dish with cooking spray
2.Heat 1 teaspoon oil in a large non-stick skillet, over medium heat. Add
prosciutto, cook, stirring until crisp. about 5 minutes. Drain on paper towel.
3.Wipe out the pan and add the remaining 2 teaspoons oil over medium-high heat. Add onion, fennel, and shallot and cook, stirring until softened, and beginning to brown. about 6-8 minutes. Add sage, thyme, and rosemary stirring, cook 1 minute more.
4.Transfer everything to a large bowl and gently stir in bread, pears, parsley, hazelnuts, and the prosciutto. Add broth; toss to combine. Season to salt and pepper. spoon the stuffing into the prepaired baking dish; cover with foil.
5. Bake for 40 minutes; remove foil and bake until to is beginning to crisp, 25 to 30 more minutes.
Makes 12 servings, 2/3 cup each.
Note* Although not in original recipe, I add one uncooked egg at step 4....It helps to bond stuffing.
Diamond Brand makes a package of Hazelnuts, available in most supermarkets. Stale bread gives the stuffing a nice texture. If you do not have stale bread, you can use packaged baguettes. You can also cut and toast fresh bread on baking sheet at 250, until crisp and dry. About 15 minutes.
3 teaspoons extra-virgin olive oil
4 onces thinly sliced prosciutto, cut into ribbons
2 cups chopped onion
2 cups chopped nennel bulb
1/4 minced shallot
2 teaspoons minced fresh sage
2 teaspoons minced fresh thyme
1 teaspoon minced fresh rosemary
6 cups baguettes (Plain....Do Not Use Seasoned)
2 ripe, but firm Boc pears, chopped
1/3 flat leaf parsley
1/3 cup toasted chopped hazelnuts ( to toast: cook in small, dry skillet over medium heat for 2-4 minutes)
1 14oz reduced sodium chicken broth
salt & pepper to taste
1. Pre-heat oven to 350. Coat a 9X13 baking dish with cooking spray
2.Heat 1 teaspoon oil in a large non-stick skillet, over medium heat. Add
prosciutto, cook, stirring until crisp. about 5 minutes. Drain on paper towel.
3.Wipe out the pan and add the remaining 2 teaspoons oil over medium-high heat. Add onion, fennel, and shallot and cook, stirring until softened, and beginning to brown. about 6-8 minutes. Add sage, thyme, and rosemary stirring, cook 1 minute more.
4.Transfer everything to a large bowl and gently stir in bread, pears, parsley, hazelnuts, and the prosciutto. Add broth; toss to combine. Season to salt and pepper. spoon the stuffing into the prepaired baking dish; cover with foil.
5. Bake for 40 minutes; remove foil and bake until to is beginning to crisp, 25 to 30 more minutes.
Makes 12 servings, 2/3 cup each.
Note* Although not in original recipe, I add one uncooked egg at step 4....It helps to bond stuffing.