- Cooking spray
- 3 Teaspoons extra-virgin olive oil
- 4 Ounces thinly sliced prosciutto, cut into ribbons
- 2 Cups chopped onions
- 2 Cups diced fennel bulbs
- 1/4 Cup minced shallots
- 2 Teaspoons minced sage
- 2 Teaspoons minced thyme
- 1 Teaspoon minced rosemary
- 8 Cups cubed stale baguette, preferably multi-grain (not sourdough), cut into 1/2-inch cubes
- 2 medium-sized firm-ripe Bosc pears, chopped
- 1/3 Cup flat-leaf parsley, chopped
- 1/3 Cup hazelnuts, chopped and toasted
- 14 Ounces low-sodium chicken broth
- 1/4 Teaspoon salt
- Ground black pepper, to taste
Preheat the oven to 350 degrees. Coat a 9-by-13-inch baking dish with cooking spray.
Heat 1 teaspoon of the oil in a large, nonstick skillet over medium heat. Add the prosciutto and cook, stirring, until crispy, about 5 minutes. Drain on a paper towel.
Wipe out the pan and heat the remaining oil over medium-high heat. Add the onions, fennel, and shallots and cook, stirring, until softened and beginning to brown, 6-8 minutes.
Add the sage, thyme, and rosemary and cook, stirring, for 1 more minute. Transfer everything to a large bowl and gently stir in the bread, pears, parsley, hazelnuts, and prosciutto. Add the broth and toss to combine. Season with the salt and pepper, to taste. Spoon the stuffing into the baking dish and cover with foil. Bake for 40 minutes, then remove the foil and bake until the top is beginning to crisp, 25-30 more minutes.