Prosciutto, pine nut & currant stuffing
Delight your taste buds with our Prosciutto, Pine Nut & Currant Stuffing recipe. Savory prosciutto combines with crunchy pine nuts, sweet currants, and aromatic sage for a unique, flavorful stuffing. Perfect for special occasions and festive feasts!
- 09 Mar 2025
- Cook time 25 min
- Prep time 20 min
- 20 Servings
- 9 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 40 grams |
| Energy | |
| Calories 100kcal | 5% |
| Protein | |
| Protein 2.40g | 2% |
| Carbohydrates | |
| Carbohydrates 11g | 3% |
| Fiber 2.37g | 6% |
| Sugar 3.93g | 4% |
| Fat | |
| Fat 9g | 10% |
| Saturated 2.20g | 7% |
| Cholesterol 6mg | - |
| Vitamins | |
| Vitamin A 33ug | 4% |
| Choline 7mg | 1% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.05mg | 4% |
| Vitamin B3 0.78mg | 5% |
| Vitamin B6 0.15mg | 9% |
| Vitamin B9 20ug | 5% |
| Vitamin B12 0.02ug | 1% |
| Vitamin C 2.79mg | 3% |
| Vitamin E 0.67mg | 4% |
| Vitamin K 70ug | 57% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.11mg | 12% |
| Iron, Fe 1.63mg | 15% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 44mg | 4% |
| Potassium, K 140mg | 4% |
| Selenium, Se 1.36ug | 2% |
| Sodium, Na 36mg | 2% |
| Zinc, Zn 0.55mg | 5% |
| Water | |
| Water 16g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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