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Thanksgiving Wouldn’t Be Complete Without Stuffing!

November 17, 2010

Since I am a day behind because of the not so healthy green bean casserole recipe, I thought I should double up today with my go to stuffing recipe. 

I should warn you that this takes a little time to put together, but the good news is that you can prepare it the day before and cook it when you are ready on the big day.  Not to mention that it is big on flavor and much better than the boxed version!

Pear, Prosciutto & Hazelnut Stuffing
Yields: 12 Servings

3 teaspoon Olive oil (divided)
4 ounces Prosciutto (thinly sliced, cut into ribbons)
2 cup Onion (chopped)
2 cup Fennel (diced)
1/4 cup Shallot (minced)
2 teaspoon Fresh sage (minced)
2 teaspoon Fresh thyme (minced)
1 teaspoon Fresh rosemary (minced)
8 cup Stale baguette (preferably multi-grain (not sourdough), cut into 1/2-inch cubes)
2 Bosc pears (ripe but firm, chopped)
1/3 cup Parsley (chopped)
1/3 cup Hazelnuts (chopped and toasted)
14 ounces Reduced-sodium chicken broth
1/4 teaspoon Salt
Freshly ground pepper

1. Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
2. 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.
3. 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.
4. Bake for 40 minutes; remove the foil and bake until the top is beginning to crisp, 25 to 30 minutes more.

Kate’s Tips:

To make ahead, prepare the stuffing through step 3.  The dish can be refrigerated for up to 1 day.  I would suggest bringing it to room temperature before cooking or extend your cook time by 10-15 minutes if coming straight from the refrigerator.

The recipe also indicates you can toast fresh baguette cubes at 250 degrees F for about 15 minutes if you do not have stale bread.  I usually buy bread a few days ahead of time, cube it when it is still fresh and allow it to “stale” up for a few days.

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