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Ingredients

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

Description

Crisping The Prosciutto And Toasting The Nuts Adds A Powerful Punch Of Flavor To The Stuffing Without Going Overboard On Fat. Diamond Brand Now Makes Packaged Chopped Hazelnuts, Available In Most Major Supermarkets.

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