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
Directions
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.
Adapted from http://www.eatingwell.com/recipes/pear_prosciutto_hazelnut_stuffing.html
Servings: 12, 2/3 cup each.
