Green Lentil and Prosciutto Stuffing

Green Lentil and Prosciutto Stuffing

It is snuggling weather out here in Ontario and that means Christmas is just around the corner. Everyone is busy finishing up their shopping, planning their grand lunch/dinner menus and searching for a good stuffing recipe to go with their special Christmas turkeys. Well, look no further!

This one is different from the usual stuffing in that it is not dry and carries a hint of sweetness from the apple and plum which harmonizes well with salty prosciutto. Tons of flavour here already and we haven’t even poured the gravy on it yet!

Few things to pay attention to;

  1. Make sure you use ripe and sweet fruit for this recipe. It balances out the saltiness from the meat.
  2. Use mushy lentils. You don’t want them to stand out separately in your stuffing. Trust me, it makes a difference in the texture.

To cook your own lentils, cook 1/2 cup lentils for 40 minutes or until really soft in about 4 cups water. The amount of water and the cook time may vary a bit.

I try to cook my beans and lentils from scratch as much as I can but the holidays can be stressful and I opt for their canned counterparts during this time.

Serve this with a stream of buttery golden gravy and lots of Christmas cheer. If someone tells you that you cannot make a meal out of just gravy-loaded stuffing, ignore them!

Green Lentil and Prosciutto Stuffing

Serves 6-8
Prep time 10 minutes
Cook time 50 minutes
Total time 1 hour
Meal type Side Dish
Misc Serve Hot
Occasion Christmas


  • 10 medium slices White Bread (Roughly Chopped)
  • 1 cup Milk
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Pepper Powder
  • 3/4 cups Prosciutto (Finely Chopped)
  • 1 cup Green Lentils (Cooked or Canned )
  • 1.5 cups Apple (Finely Chopped)
  • 1.5 cups Plum (Ripe and Finely Chopped)
  • 1 cup Onion (Finely Chopped)


Pour milk over bread pieces and let them soak aside.
In a skillet, brown the prosciutto over medium-high heat for a couple of minutes or until the meat releases its fat.
Add in the onions first and saute until softened, stirring occasionally for about 4 minutes followed by plum and apple and do the same as with the onions. The fruits will need only a couple of minutes.
Add in the bread along with any milk left at the bottom of the bowl and stir.
Turn in the lentils along with the spices and mix everything well. Make sure your lentils are mushy. If you are using canned ones just mash them before adding to the skillet or simply overcook your lentils if you cannot find cans.
Transfer this mixture into a buttered loaf pan and cover with foil and bake for 20 minutes at 400 degrees.
Then, continue to bake until golden brown for another 20 minutes after removing the foil.
****If you are not using canned lentils, add at least 40 minutes to your total cook time.


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