We covered the turkey last week. Now, it's time to start planning the rest of The Big Meal. This week, we'll share recipes for Thanksgiving side dishes. Today's comes from delish.com.
4 oz. prosciutto, thinly sliced, cut into ribbons
2 cups onion, chopped
2 cups diced fennel bulb
1/4 cups minced shallot
2 teaspoon minced fresh sage
2 teaspoons minced fresh thyme
1 teaspoons 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 cups chopped flat-leaf parsley
1/3 cups chopped hazelnuts, toasted
1 can (14 oz.) reduced-sodium chicken broth
1/4 teaspoon salt
Freshly ground pepper, to taste
For directions on how to prepare this recipe, follow this link.
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