Ingredients Jump to Instructions ↓

  1. 3 teaspoons extra-virgin olive oil, divided

  2. 4 ounces prosciutto, thinly sliced, cut into ribbons

  3. 2 cups onion, chopped

  4. 2 cups diced fennel bulb

  5. 1/4 cup minced shallot

  6. 2 teaspoons minced fresh sage

  7. 2 teaspoons minced fresh thyme

  8. 1 teaspoon minced fresh rosemary

  9. 8 cups stale baguette, preferably multi-grain (not sourdough), cut into 1/2-inch cubes

  10. 2 Bosc pears, ripe but firm, chopped

  11. 1/3 cup chopped flat-leaf parsley

  12. 1/3 cup chopped hazelnuts, toasted

  13. 1 14-ounce can reduced-sodium chicken broth

  14. 1/4 teaspoon salt Freshly ground pepper, to taste

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees 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. Tips: Note: If you don't have stale bread ready to use, spread the baguette cubes on a baking sheet and toast at 250 degrees F until crisped and dry, about 15 minutes. 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. MAKE AHEAD TIP: Prepare through Step 3 and refrigerate for up to 1 day.


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