cubed sourdough or crusty French
, about 1 loaf
, halved and sliced (white and pale green parts only)
, thinly sliced
no-salt vegetable or
PREHEAT oven to 400 F. Spread bread cubes in single layer on a large rimmed baking sheet. Toast in centre of oven, stirring halfway, until golden, about 15 min. Melt butter in a large wide saucepan over medium-high. Add garlic, leeks, celery, pears, thyme and salt. Stir occasionally until leeks are softened, 5 to 8 min. Remove from heat. Stir in toasted bread, parsley, hazelnuts and poultry seasoning. Season with fresh pepper. Stir in broth. Transfer to a large baking dish. Cover loosely with foil.
BAKE in centre of oven for 30 min. Remove foil and continue baking until golden, about 5 more min.