Thursday, November 22, 2007

Pear, Boca & Hazelnut Stuffing

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


TOTAL TIME: 2 1/4 hours


* 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

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

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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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.