Leek, hazelnut and dried pear stuffing

Ingredients

• 12 cups cubed sourdough or crusty French bread , about 1 loaf
• 2 tbsp butter
• 3 garlic cloves , minced
• 2 leeks , halved and sliced (white and pale green parts only)
• 2 celery stalks , thinly sliced
• 1 cup chopped dried pears
• 2 tsp chopped fresh thyme
• 3/4 tsp salt
• 1/2 cup chopped parsley
• 3/4 cup toasted skinned hazelnuts , chopped
• 2 tsp poultry seasoning
• 1 cup no-salt vegetable or chicken broth