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
To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Ingredient Note: If you don't have stale bread ready to use, spread the baguette cubes on a baking sheet and toast at 250 degrees F until crisped and dry, about 15 minutes.



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