Pear, Boca & Hazelnut Stuffing

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Pear, Prosciutto & Hazelnut Stuffing

Crisping the prosciutto and toasting the nuts adds a powerful punch of flavor to the stuffing without going overboard on fat. Diamond Brand now makes packaged chopped hazelnuts, available in most major supermarkets.

Makes 12 servings, 2/3 cup each

ACTIVE TIME: 1 hour

TOTAL TIME: 2 1/4 hours

EASE OF PREPARATION: Easy

* 3 teaspoons extra-virgin olive oil, divided
* 4 ounces thinly sliced prosciutto, cut into ribbons
* 2 cups chopped onion
* 2 cups diced fennel bulb
* 1/4 cup minced shallot
* 2 teaspoons minced fresh sage
* 2 teaspoons minced fresh thyme
* 1 teaspoon minced fresh rosemary
* 8 cups stale baguette, preferably multi-grain (not sourdough), cut into 1/2-inch cubes (see Note)
* 2 ripe but firm Bosc pears, chopped
* 1/3 cup chopped flat-leaf parsley
* 1/3 cup toasted chopped hazelnuts (see Tip)
* 1 14-ounce can reduced-sodium chicken broth
* 1/4 teaspoon salt
* Freshly ground pepper to taste


1. Preheat oven to 350 degrees. 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.

NUTRITION INFORMATION: Per serving: 176 calories; 5 g fat (1 g sat, 2 g mono); 8 mg cholesterol; 29 g carbohydrate; 9 g protein; 6 g fiber; 489 mg sodium; 283 mg potassium. Nutrition bonus: Vitamin C (20% daily value). 1 1/2 Carbohydrate Servings. Exchanges: 1 1/2 starch, 1 vegetable, 1/2 fat

TIP: To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Ingredient note: If you don't have stale bread ready to use, spread the baguette cubes on a baking sheet and toast at 250 degrees until crisped and dry, about 15 minutes.

Thanksgiving 2007

Rae's patties
Fruit salad
Cape Cod Cranberry Squares http://www.cdkitchen.com/recipes/recs/325/Cape_Cod_Cranberry_Squares45710.shtml

Cape Cod Cranberry Squares Recipe

Submitted by: September, Tennessee , USA
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recipe is ready in 1-2 hrs Ready in: 1-2 hrs
recipe difficulty 2/5 Difficulty: 2 (1=easiest :: hardest=5)

Serves/Makes: 12


Related Categories:
--Cranberry Bars and Squares Recipes

Ingredients:
1 1/2 C sugar
2 eggs
3/4 C unsalted butter, melted and cooled
1 teaspoon almond extract
1 1/2 C flour
2 C fresh cranberries
1/2 C chopped, toasted pecans or almonds
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Directions:

Preheat oven to 350 degrees. Butter 9-inch square baking pan. With an electric mixer, beat sugar and eggs in large bowl until slightly thickened, about 2 minutes. Beat in melted butter and almond extract. Add flour and stir until well blended. Stir in cranberries and nuts. Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 50-60 minutes. Transfer to rack to cool. Dust with powdered sugar before serving.

Rae's Pavlova Rules

Family size Pavlova

4 egg whites and a cup of sugar

Whip egg whites until they form peaks

Gradually add sugar and beat on high

Finger test, At the end feel the mix. If it is gritty, then beat some more because the sugar is not dissolved.

When smooth,(no matter what size) add one teaspoon corn starch by folding it in

Last,(no matter what size)add One teaspoon of white vinegar and beat on high for a few seconds.

Set oven on 400F. (Not Convect!!!!)

When the oven is high enough, put Pavlova in and IMMEDIATELY drop the temperature to 190F.

Bake for 30 minutes Turn off oven, then leave it in the oven to cool.

Pumpkin Pasties

1 15oz (375 gram) pkt puff pastry
1 Tbsp butter
1 finely chopped onion
1 cup finely shredded cabbage
1/2 cup green beans
1 tspn dry mustard
4 oz grated pumpkin
4 oz grated matured cheese
1 tspn salt
1 egg for glazing
ground black pepper to taste
sesame or poppy seeds

Divide pastry into 6 pieces. Roll out each portion to a 6 inch diameter round.
Allow to rest while making filling.
Melt the butter in a medium sized saucepan.
Add the onion , cabbage, beans and mustard and saute for 5 minutes
Remove from heat and stir in the pumpkin and cheese
Season with salt and pepper to taste

Place an equal amount of filling onto each round of pastry
Brush around the edge with egg
Join edges together over the top of the mixture and pinch together firmly
Place onto a buttered baking sheet
Prick each of the pasties to release steam during cooking
Brush each pasty with egg and sprinkle with sesame or poppy seeds
Bake at 200C(400F) for 10 minutes
Then 180C (350F) for a further 25 minutes

Vegetable Patties

1 large egg
1 cup grated onion (1 medium) Cook slightly then cool
2 cups grated carrot (3 medium)
2 cups grated cheddar cheese (250 grams or 9 ounces)
1 cup sunflower seeds (125 grams or 4.4 ounces)
1 chicken stock cube
2 Tbsp chopped parsley
1 clove garlic, crushed
1/2 cup SR flour

Combine all ingredients except egg and flour.
Beat egg thoroughly.
Add to mixture then stir in flour.

Roll into small patties and shallow fry in olive oil.

NB Can add cumin, coriander, curry powder or whatever for extra flavour
Can also replace 1 cup of carrot with zucchini.

From Rae Willoughby