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Pear, Prosciutto & Hazelnut Dressing




Difficulty:Easy
Prep Time:15 Minutes
Cook Time:1 Hours
Serves:16

Nutritional Information

This dressing combines the flavors of sweet pears, salty prosciutto and toasted hazelnuts, creating the perfect balance for your Thanksgiving side dish!

Ingredients

  • 3 teaspoons extra-virgin olive oil
  • 4 ounces prosciutto, thinly sliced, cut into ribbons
  • 1 cup onion, chopped
  • 1 cup 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, 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
  • 14 ounces chicken broth
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste

Directions

  • 1. Preheat the Egg to 350°F using indirect heat. 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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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828