Chanterelle And Pear Bread Stuffing - cooking recipe

Ingredients

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

Preparation

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.