Prep Time: 20 mins
Cook Time: 1 h 25 mins
Total Time: 1 h 45 mins
Ingredients
3 teaspoon oil, olive, extra virgin 4 ounce(s) prosciutto, thinly sliced, cut into ribbons 2 cup(s) onion(s), chopped 2 cup(s) fennel bulb(s), diced 1/4 cup(s) shallot(s), minced 2 teaspoon sage, fresh, minced 2 teaspoon thyme, fresh, minced 1 teaspoon rosemary, fresh, minced 8 cup(s) baguette, stale, preferably multi-grain (not sourdough), cut into 1/2 inch cubes 2 medium pear, bosc, ripe but firm, chopped 1/3 cup(s) parsley, flat-leaf, chopped 1/3 cup(s) nuts, hazelnuts, toasted, chopped 14 ounce(s) broth, reduced-sodium chicken 1/4 teaspoon salt pepper, black ground, to taste Preparation
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.
4. 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.
5. Bake for 40 minutes; remove the foil and bake until the top is beginning to crisp, 25 to 30 minutes more.
Cook Time: 1 h 25 mins
Total Time: 1 h 45 mins
Ingredients
3 teaspoon oil, olive, extra virgin 4 ounce(s) prosciutto, thinly sliced, cut into ribbons 2 cup(s) onion(s), chopped 2 cup(s) fennel bulb(s), diced 1/4 cup(s) shallot(s), minced 2 teaspoon sage, fresh, minced 2 teaspoon thyme, fresh, minced 1 teaspoon rosemary, fresh, minced 8 cup(s) baguette, stale, preferably multi-grain (not sourdough), cut into 1/2 inch cubes 2 medium pear, bosc, ripe but firm, chopped 1/3 cup(s) parsley, flat-leaf, chopped 1/3 cup(s) nuts, hazelnuts, toasted, chopped 14 ounce(s) broth, reduced-sodium chicken 1/4 teaspoon salt pepper, black ground, to taste Preparation
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.
4. 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.
5. Bake for 40 minutes; remove the foil and bake until the top is beginning to crisp, 25 to 30 minutes more.
