Pear, Prosciutto & Hazelnut Stuffing

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 Bosc 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

Directions

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.

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