Pear, Prosciutto and Hazelnut Stuffing

 

We had a lovely Thanksgiving – gratitude, family, food, football, fun – everything that makes the day great. We are so truly blessed.

 

I started cooking the day before and made a couple pounds of unsalted butter, then spent the next twelve hours in the kitchen making appetizers, stuffing, brining the turkey, mashed potatoes and several pies. Most were the traditional recipes I make every year, except one.

 

I put about 2 cups of heavy cream in the food processor, turn it on until it makes butter. Rinse the butter under cold water, then form it into 1/2 cup rolls. After straining the buttermilk, I add some cultured buttermilk and refrigerate the buttermilk for use at a later time.

 

Every year I make a variation on cornbread stuffing. I love it, but it was time for a change. This year I made this stuffing. Most of the comments around the dinner table were, “This is the best stuffing ever!” “I’ve never had stuffing this good!” and “You’ve got to make this again!”

 

So I figured this was a hit. It’s easy – no different than making any other stuffing. The hardest part was finding the prosciutto and a fennel bulb. I finally found the prosciutto, but never did find the fennel –this is Cheyenne, after all.

Every year I make a variation on cornbread stuffing. I love it, but it was time for a change. This year I made this stuffing. Most of the comments around the dinner table were, “This is the best stuffing ever!” “I’ve never had stuffing this good!” and “You’ve got to make this again!”

So I figured this was a hit. It’s easy – no different than making any other stuffing. The hardest part was finding the prosciutto and a fennel bulb. I finally found the prosciutto, but never did find the fennel – this is Cheyenne, after all.  

 

I did not cook the stuffing in the turkey, but cooked it separately in a 9x13” pan.

 

Pear, Prosciutto and Hazelnut Stuffing

12 servings, 2/3 cup each

Active Time: 1 hour

Total Time: 2 1/4 hours

3 teaspoons extra-virgin olive oil, divided

4 ounces prosciutto, thinly sliced, cut into ribbons

2 cups onion, chopped

2 cups diced fennel bulb (I substituted 1/2 tsp. ground fennel seed)

¼ 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 (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.)

 

2 Bosc pears, ripe but firm, chopped

1/3 cup chopped flat-leaf parsley

 

1/3 cup chopped hazelnuts, toasted (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.)

 

1 14-ounce can reduced-sodium chicken broth

¼ teaspoon salt

Freshly ground pepper, to taste

 

Have the bread cubed and ready.

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.

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. Make Ahead Tip: You can refrigerate for up to 1 day from this point.

If you refrigerate it the day before, get it out of the refrigerator an hour before baking. Bake for 40 minutes; remove the foil and bake until the top is beginning to crisp, 25 to 30 minutes more.

 

Here’s a bonus. This was one of our appetizers – it was fabulous! Beth found this recipe and made it for a dinner party a few weeks ago, so we thought we’d try it too. I cleaned the pumpkin the day before to save time on Thanksgiving. Just so yummy!

Roasted Sugar Pumpkins with Cheese Fondue

This recipe is adapted from Gourmet magazine.

Serves 6 to 8 

3/4 of a 15-inch baguette, cut into 1/2-inch slices
3 (2-pound) sugar pumpkins
Salt and ground black pepper
1-1/2 cups heavy cream
1 cup chicken or vegetable broth
1/2 teaspoon grated nutmeg
2 cups each: coarsely grated Grueyere and Emmental cheeses, mixed
1 tablespoon olive oil 

Adjust oven rack to lower-middle position and heat oven to 450 degrees F. Arrange baguette slices on large wire rack; bake until golden brown, about 7 minutes; set aside. 

Meanwhile, cut a 3-inch circle around each pumpkin stem; remove tops. Scrape out pumpkin seeds and fibers from interiors and tops; lightly season with salt and pepper. 

Whisk cream, broth, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. 

Make 3 layers in each pumpkin in the following order: toasted bread, generous 1/3 cup cheese, scant 1/2 cup cream mixture. 

Cap pumpkins and place in a small roasting pan; brush with oil. Bake in the 450 degree F. oven until pumpkins are tender, about 30 minutes.

 

 

To serve, scoop out portions of cheese, bread, and roasted pumpkin. We ate it with more toasted baguette crostini, but that is completely optional.

 

Enjoy!