Walnut and Prosciutto Stuffing

DESCRIPTION

Delicious stuffing recipe from Chef Mark Berkner with crunchy walnuts and prosciutto and a lively blend of herbs.

Total Time
1 Hr, 20 Mins
Serves
6
Meal
Dinner
Course
Side

Total Time

Prep Time
35 Mins
Cook Time
45 Mins
Total Time
1 Hr, 20 Mins

Nutrition

Calories
157 cal
Total Fat
12 g
Trans Fat
0 g
Polyunsaturated Fat
7 g
Cholesterol
10 mg
Sodium
354 mg
Carbohydrates
9 g
Dietary Fiber
2 g
Protein
5 g

Ingredients

  • 11/2 cups artisan-style bread, cubed
  • 3/4 cup California walnuts, chopped
  • 3 teaspoon butter, softened and divided
  • 2 slices prosciutto, chopped
  • 1 onion, diced
  • 1 stalk celery, diced
  • 1 clove garlic, finely chopped
  • 1 cup chicken broth
  • 1 teaspoon fresh rosemary, finely chopped
  • 1/2 teaspoon fresh thyme, finely chopped
  • 1/8 teaspoon fresh chives, finely chopped
  • Salt and pepper to taste

Preparation

  1. Toast bread cubes and walnuts on a large baking sheet at 350°F for 7 minutes, stirring once or twice until lightly browned. Set aside to cool.
  2. Heat 1 teaspoon butter in a large sauté pan over medium heat. Add prosciutto and cook 5 minutes or until crispy. Add onion and celery; sauté for 6 minutes or until translucent. Add garlic; sauté 1 minute more. Add chicken broth, stirring well and cook 10 minutes or until reduced by half. Fold in toasted bread until slightly softened (do not get bread soggy). Stir in remaining 2 teaspoons butter, rosemary, thyme and chives, stirring gently.
  3. Pour bread mixture into a large mixing bowl. Fold in walnuts and season to taste with salt and pepper. Transfer stuffing to an 1 1/2 quart lightly greased baking dish.
  4. Bake at 350°F for 10 to 12 minutes or until top layer begins to brown. Serve warm with roasted meats.