Chanterelle and Pear Bread Stuffing

"This stuffing recipe makes enough to stuff a 12 to 14 pound turkey. It would also be terrific as a filling for a butterflied pork loin or beef tenderloin."
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Ready In:


  • 1 bread, loaf (large white)
  • 1 lb chanterelle mushroom
  • 13 lb pancetta, diced small
  • 10 tablespoons butter, more for greasing muffin tins
  • 1 large onion, chopped
  • 14 cup shallot, minced (about three)
  • salt & freshly ground black pepper
  • 13 cup white wine
  • 3 12 cups pears, diced (about four or five firm, ripe varieties like Bartlett or Anjou)
  • 1 teaspoon sugar
  • 1 12 tablespoons fresh thyme, finely chopped or 1 1/2 teaspoons dried thyme
  • 14 cup fresh chives, minced
  • 13 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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