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Pear, Prosciutto and 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.
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  • Level: Easy
  • Total: 2 hr 15 min
  • Prep: 1 hr
  • Cook: 1 hr 15 min
  • Yield: 12 servings, 2/3 cup each
  • Nutrition Info
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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


  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.
  5. 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°F until crisped and dry, about 15 minutes.