Savory Bread Stuffing with Pears

Preheat oven to 400 degrees F. Divide bread between two 15 1/2" by 10 1/2" jelly-roll pans or large cookie sheets and bake 15 minutes or until golden, rotating pans between upper and lower racks halfway through toasting. Remove bread from oven; set aside to cool. Reset oven control to 350°F.

Meanwhile, in 5-quart Dutch oven or heavy saucepot, heat oil on medium-high until hot. Add pancetta and cook 4 minutes or until golden brown and crisp, stirring occasionally. With slotted spoon, transfer pancetta to paper-towel-lined plate to drain; do not remove Dutch oven from heat.

To same Dutch oven, add fennel, onion, and garlic. Cook 7 minutes or until vegetables are golden and tender, stirring frequently. Add pears and cranberries and cook 4 minutes or until softened, stirring frequently. Add broth and heat to boiling; reduce heat to medium-low and simmer 5 minutes.

In large bowl, combine bread and broth mixture. Stir in parsley, sage, rosemary, 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and reserved pancetta. In shallow 3-quart glass or ceramic baking dish, spread mixture in an even layer. Cover with foil and bake 25 minutes. Uncover and bake 15 minutes longer or until top of stuffing is golden brown.