Ingredients
8 tablespoons unsalted butter (1 stick), plus extra for baking dish
1 large onion , chopped medium (about 1 1/2 cups)
1 large bulb fennel , cored and sliced thin
2 teaspoons dried basil or 2 tablespoons minced fresh basil
1/2 cup minced fresh parsley leaves
1/2 teaspoon ground black pepper
12 cups dried 1/2-inch cubes from one 1-pound loaf French bread or potato, or challah bread
1 cup pine nuts, toasted
1/2 pound smoked ham, cut into thin strips
1/2 cup grated Parmesan cheese
2 cups chicken stock or low-sodium canned chicken broth
3 large egg, beaten lightly
1/2 teaspoon table salt
Preparation
Adjust oven rack to center position and heat oven to 400 degrees (350 degrees if using challah). Heat butter in large skillet over medium-high heat until fully melted; pour off 2 tablespoons butter and reserve. Return skillet to heat; add onion and fennel and sauté, stirring occasionally, until translucent, about 8 minutes. Stir in basil, parsley, and black pepper and cook until just fragrant, about 1 minute longer. Turn onion mixture into large mixing bowl. Add bread cubes, toasted pine nuts, smoked ham, Parmesan cheese, stock, eggs, and salt and toss gently to distribute dry and wet ingredients evenly. Turn mixture into buttered 13-x 9-inch baking dish, drizzle with reserved melted butter, cover tightly with foil, and bake until fragrant, about 25 minutes (30 minutes for challah). Remove foil and bake until golden brown crust forms on top, 15 to 20 minutes longer. Serve warm.
