Chanterelle and Pear Bread Stuffing
- Ready In:
- 1 bread, loaf (large white)
- 1 lb chanterelle mushroom
- 1⁄3 lb pancetta, diced small
- 10 tablespoons butter, more for greasing muffin tins
- 1 large onion, chopped
- 1⁄4 cup shallot, minced (about three)
- salt & freshly ground black pepper
- 1⁄3 cup white wine
- 3 1⁄2 cups pears, diced (about four or five firm, ripe varieties like Bartlett or Anjou)
- 1 teaspoon sugar
- 1 1⁄2 tablespoons fresh thyme, finely chopped or 1 1/2 teaspoons dried thyme
- 1⁄4 cup fresh chives, minced
- 1⁄3 cup fresh parsley, chopped
- 2 cups turkey stock
- Tear bread into small pieces or dice; place in roasting pan or oven safe bowl.
- Cover with paper towels and leave out overnight to dry out (or lightly toast in oven, in batches).
- Slice half the mushrooms and chop the other half; set aside.
- Heat a large skillet over medium heat and cook pancetta until fat is rendered, about 7 minutes; remove to a large plate.
- Add 2 tablespoons butter to skillet and increase heat to medium high.
- Add onions and shallots, season with salt and pepper, cook, stirring occasionally, until softened; add to plate of pancetta.
- Add 3 tablespoons butter to skillet, add mushrooms, season with salt and pepper, saute until mushroom start to brown; add to pancetta and onions.
- Deglaze skillet with wine and reduce by half; pour over pancetta, onions, and mushrooms.
- Wipe out skillet, add remaining butter, pears, and sugar; season with salt and pepper and saute until the pears start to brown.
- Add all the cooked and sauteed ingredients to dried or toasted bread crumbs, tossing to combine; add herbs and chicken broth, toss again.
- Add more broth if you like a moist stuffing, and check for salt and pepper.
- If cooking in muffin tins, preheat oven to 375 degrees F and generously butter muffing tins.
- Press stuffing in each and top with 1 tablespoon stock.
- Bake 20 to 30 minutes, until a light crust forms on the bottom.
- If stuffing a turkey, or other meat, follow that recipes instructions.
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