Featured Recipe: Pear, Prosciutto, & Hazelnut Stuffing

Spice up your traditional holiday stuffing with this great recipe, that flips this old classic on its head! With the combination of sweet and salty, packed with a variety of all natural spices, your dinner guests will be begging for more!

Recipe

Makes: 12 servings, 2/3 cup each

Active Time: 1 hour

Total Time: 2 1/4 hours

Ingredients

3 teaspoons extra-virgin olive oil, divided

4 ounces prosciutto, thinly sliced, cut into ribbons

2 cups onion, chopped

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

2 Bosch pears, ripe but firm, chopped

1/3 cup chopped flat-leaf parsley

1/3 cup chopped hazelnuts, toasted

1 14-ounce can reduced-sodium chicken broth

1/4 teaspoon salt

Freshly ground pepper, 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. 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.

• [Source]: EatingWell.com