thinly sliced smoked ham, cut in half and then crosswise into thin strips
1/2 cup
grated Parmesan cheese
1/2 cup
fresh parsley leaves, chopped fine
1/2 tsp
salt
12 cups
dried French bread, cubed
1 cup
chicken stock
3
large eggs, lightly beaten
Methods/steps
1
In a large skillet, melt the butter. Add the fennel and onion, and then cook over medium heat until soft, stirring occasionally, about 6-7 minutes.
2
Stir in the mushrooms; cook until the liquid that is released has evaporated -usually takes about 10 minutes. Toss in the basil and pepper, cook one more minute. Pour continents into a large bowl with the pine nuts, smoked ham, parsley, cheese, prosciutto and salt.
3
Combine all. Toss with bread cubes. Whisk the stock and eggs in a small bowl, together. Pour over the top of the bread cube mix. Toss gently.
Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
