Pear, Prosciutto & Hazelnut Stuffing

I found some great Thanksgiving recipes last year in "Eating Well" magazine and many of them were easy to adapt and yummy!!

3 teaspoons EVOO, divided
4 oz thinly sliced prosciutto (make sure it's nitrate free as well as lactic acid free), cut into ribbons
2 cups chopped onion
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 bread cut in 1/2" cubes (I like to make a loaf of Gluten Free Pantry French Bread because it's a bit more dense, then I cube it and stale it)
2 ripe but firm Bosc pears, chopped
1/3 cup flat-leaf parsley
1/3 cut toasted chopped hazelnuts (see bottom)
2 cups safe chicken broth (I make my own from chicken leftovers and freeze them in cups)
1/4 teasoon salt

Preheat oven to 350, coat 9/13 baking dish with cooking spray (I use pure canola oil spray)
Heat 1 T oil in a large skillet over medium heat. Add prosciutto; cook stirring until crispy, about 5 mn, drain in paper towel
Wipe out the pan and heat the remaining 2 t oil over medium high heat. Add onion, fennel and shallot and cook, stirring until softened and beginning to brown, 6-8 mn. Add sage, theyme and rosemary and cook, stirring for 1 mn more. Transfer everything to a large bow and gently stir in bread, pears, parsley, hazelnuts and prosciutto. Add broth, toss to combine. Season with salt & dash pepper. Spoon stuffing into baking dish, cover with foil.
Bake 40 minutes; remove the foil and bake until the top is beginning to crisp, 25-30 minutes more

TOASTING NUTS: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2-4 mn.