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Pear, Prosciutto & Hazelnut Stuffing

Victoria Abbott Riccardi
  • 135 minutes
  • Serves 1

INGREDIENTS

4 oz

Prosciutto

2

Bosc pears

2 cups

Fennel, bulb

1/3 cup

Flat-leaf parsley

2 cups

Onion

1 tsp

Rosemary, fresh

2 tsp

Sage, fresh

1/4 cup

Shallot

2 tsp

Thyme, fresh

1 14 ounce can

Chicken broth, reduced-sodium

1

Pepper, Freshly ground

1/4 tsp

Salt

3 tsp

Olive oil, extra-virgin

1/3 cup

Hazelnuts, toasted

8 cups

Stale baguette