I had never made stuffing before tonight. I’ve always had thanksgivings where someone else has had a great signature stuffing that they were eager to make, so I never really had cause to try my hand at it until now. I found this recipe online and modified it slightly to give it a little more punch. The flavors are wonderfully balanced and mild–and the pear retains its flavor and texture beautifully. At 5 grams of fat per serving, with no butter (!), it’s a nice alternative to stuffings like, say, this one. Yikes.
Pear Hazelnut Stuffing
INGREDIENTS
2 t. olive oil
5-6 oz. prosciutto, sliced & cut into half-inch strips, then cooked in a saute pan until crispy
2 c. chopped onion
2 c. chopped fennel bulb
1/2 c. minced shallot
2 t. fresh thyme
2 t. fresh rosemary leaves
1 large loaf of stale french bread, cubed
2 firm pears, chopped
1/2 c. toasted chopped hazelnuts
14 oz. chicken broth
Salt & pepper to taste
DIRECTIONS
Preheat oven to 350°. Grease a 9-by-13-inch casserole dish.
Heat olive oil in a large skillet over medium-high heat. Add onion, fennel and shallot, and stir regularly until softened and golden brown, about 8 minutes. Add thyme and rosemary and cook one more minute.
Transfer to a large bowl and stir in bread, pears, parsley, hazelnuts and the prosciutto. Add broth; toss to combine. Season with salt and pepper. Spoon into the prepared dish.
Cover and bake for 40 minutes. Remove the foil and bake until the top crisps, 25 to 30 minutes more.
