Recipes

Recipe: THANKSGIVING WEEK: PEAR, PROSCIUTTO AND HAZELNUT STUFFING

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.

INGREDIENTS

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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