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
Instructions
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.
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