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Pear, Prosciutto & Hazelnut Stuffing

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Pear, Prosciutto & Hazelnut Stuffing

Ingredients

  • 3 teaspoons extra-virgin olive oil, divided
  • 8 cups stale baguette, preferably multi-grain (not sourdough), cut into 1/2-inch cubes
  • 4 ounces prosciutto, thinly sliced, cut into ribbons
  • 2 bosc pears, ripe but firm, chopped
  • 2 cups onion, chopped
  • 1/3 cup chopped flat-leaf parsley
  • 2 cups diced fennel bulb
  • 1/3 cup chopped hazelnuts, toasted
  • 1/4 cup minced shallot
  • 1 14-ounce can reduced-sodium chicken broth
  • 2 teaspoons minced fresh sage
  • 1/4 teaspoon salt
  • 2 teaspoons minced fresh thyme
  • freshly ground pepper, to taste
  • 1 teaspoon minced fresh rosemary
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