Prosciutto, pine nut & currant stuffing
This Prosciutto, Pine Nut & Currant Stuffing combines savory prosciutto, sweet currants, and nutty pine nuts, creating a flavorful blend that's perfect for holiday meals. It's quick to make, with toasting and sautéing to enhance the dish's depth and aroma.
Cook time 25 min
Prep time 20 min
Ingredients:
1/2 cup pine nuts1/4 cup butter
1/4 cup olive oil
3 slices prosciutto
2 onions
2 garlic cloves
1 cup bread crumbs
1/2 cup currants
1/3 cup sage
This Prosciutto, Pine Nut & Currant Stuffing is a flavorful and aromatic addition to your dining table that's perfect for holiday meals or special occasions. Combining the savory depth of prosciutto, the sweetness of currants, and the nuttiness of pine nuts, this stuffing offers a unique take on a classic dish that will leave your guests asking for the recipe.
Instructions:
- In a large, dry skillet over medium heat, add the pine nuts. Toast them, stirring frequently, until they are golden brown and fragrant. This should take about 5 minutes. Be sure to keep an eye on them to prevent burning. Once toasted, transfer the pine nuts to a bowl and set aside.
- In the same skillet, add the butter and olive oil. Heat over medium heat until the butter melts and starts to sizzle.
- Add the finely chopped onions. Cook, stirring occasionally, until the onions become soft and translucent, about 8-10 minutes.
- Add the minced garlic and cook for an additional 2 minutes, until fragrant.
- Add the chopped prosciutto to the skillet. Continue to cook, stirring occasionally, until the prosciutto is crispy, about 5 minutes.
- Return the toasted pine nuts to the skillet and stir to combine.
- Add the bread crumbs and stir well to incorporate them with the other ingredients.
- Add the currants and finely chopped fresh sage. Stir thoroughly to ensure everything is well mixed and evenly distributed.
5. Season and Adjust:
- Taste the stuffing and season with salt and pepper as needed. Remember that prosciutto can be quite salty, so taste before adding additional salt.
- If serving as a side dish, transfer the stuffing to a serving bowl.
- If using as a stuffing for poultry, allow it to cool before stuffing the bird.
- For a crispier texture, you can transfer the stuffing to a baking dish and bake in a preheated oven at 350°F (175°C) for 20-25 minutes, until the top is golden and crispy.
Rich, hearty, and full of complex flavors, this Prosciutto, Pine Nut & Currant Stuffing is sure to become a new favorite. Whether served alongside a roast or as part of a more elaborate spread, it's a versatile dish that elevates any meal.
Prosciutto, pine nut & currant stuffing FAQ:
Allow the leftover stuffing to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. If you wish to keep it longer, consider freezing it for up to 3 months.
Bake the stuffing at 350°F (175°C) for 20-25 minutes or until the top is golden brown and crisp. You can also check the internal temperature; it should reach at least 165°F (74°C) if stuffed in poultry.
Yes, you can substitute pine nuts with other nuts like pecans or walnuts. If you're looking for a nut-free option, sunflower seeds could also work as an alternative.
Yes, you can prepare the stuffing up to a day in advance. Keep it covered in the refrigerator. When ready to use, let it come to room temperature before baking, or stuff it into the bird fresh.
This recipe yields enough stuffing to fill a medium-sized turkey (about 12-14 pounds). If you're stuffing a larger turkey, consider doubling the recipe.
Tips:
- Toast the pine nuts in a dry skillet over medium heat until golden brown to enhance their nutty flavor.
- Chop the prosciutto finely and sauté it until crispy to add texture to the stuffing.
- Make sure the onions and garlic are cooked until soft and translucent to release their full flavors.
- Use fresh sage if available for a more vibrant taste, but dried sage works as well in a pinch.
- Mix the breadcrumbs thoroughly to ensure they absorb all the delicious juices and flavors from the other ingredients.
Nutrition per serving
20 ServingsCalories 100kcal
Protein 2.40g
Carbohydrates 11g
Fiber 2.37g
Sugar 3.93g
Fat 9g
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