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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

Food Network