Two-Way Chanterelle and Pear Bread Stuffing

Ingredients for Two-Way Chanterelle and Pear Bread Stuffing

• 1 large loaf Pullman or other firm white bread

• 450g chanterelle mushrooms

• 150g pancetta, cut into small dice

• 150ml (1 1/4 sticks) butter, plus more for the muffin tins

• 1 large onion, chopped

• 30g minced shallots (about 3)

• Salt and freshly ground black pepper

• 80ml white wine

• 850ml diced pears (about 4 or 5 ripe firm varieties like Bartlett or Anjou), plus 1 whole pear

• 1 teaspoon sugar

• 1/3 cup chopped fresh flat-leaf parsley

• 1/4 cup minced fresh chives

• 1 1/2 tablespoons finely chopped fresh thyme or 1 1/2 teaspoons dried thyme

• 475ml turkey stock, or as needed (chicken broth can be used)

Tear the bread into small pieces (you should have about 3850ml ) and put in a roasting pan or large bowl. Cover with paper towels and leave out overnight to dry. Or spread on a baking sheet, in batches, and lightly toast in a 149°C. oven, then put in a roasting pan or large bowl. Set aside.

Wipe the mushrooms clean with a damp towel. Trim the tough ends. Slice some thick, and chop the rest. Set aside.

Put the pancetta in a large skillet and cook over medium heat until the fat is rendered, about 7 minutes. Using a slotted spoon, remove the pancetta to a large plate.

Add 2 tablespoons of the butter to the fat remaining in the pan and turn the heat to medium-high. Add the onion and shallots, season with salt and pepper, and cook, stirring occasionally, until just soft; do not brown. Remove to the plate holding the pancetta.

Add 45ml butter to the pan, then add the mushrooms, season with salt and pepper, and sauté until starting to brown. Remove to the plate.

Add the wine to the pan and deglaze over medium-high heat, stirring and cooking until the wine reduces by about half. Pour the liquid over the mushrooms.

Wipe out the pan and add the remaining 5 tablespoons butter. Add the diced pears and sugar, in batches if necessary, season with salt and pepper, and sauté until the pears begin to brown slightly. Remove from the heat.

Add the sauteéd ingredients to the bread and toss lightly to combine. Add the herbs and toss again. Slowly pour 240ml the stock over the mixture and toss.

Add enough additional stock to make a very moist stuffing. Taste and adjust for salt and pepper. (If you are stuffing a brined turkey, remember that the juices from the bird will add a bit more salt.)

Preheat the oven to 191°C. Generously butter 12 muffin cups.

Just before roasting the turkey, put some of the room-temperature stuffing lightly inside the cavity. Place the whole pear in the opening of the cavity to help hold the stuffing in the bird. Roast as directed.

Fill the muffin cups with the remaining stuffing, pressing down so each one is well filled. Top each with 1 tablespoon stock. Bake for 20 to 30 minutes, until a golden crust forms on the bottom.

To serve, use a butter knife to remove the stuffing muffins and invert onto the plates.

Makes enough stuffing for a 12- to 6.4kg turkey and 12 muffins; if not stuffing a turkey, the recipe will fill 2 dozen muffin cups or a small casserole dish.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.