TWO-WAY CHANTERELLE AND PEAR BREAD STUFFING
Steps:
- Tear bread into small pieces (you should have about 16 cups) and set in roasting pan or bowl. To dry bread, cover with paper towels and leave out overnight. Or, place on a baking sheet in batches and lightly toast. Set aside.
- Wipe mushrooms with a clean, damp towel. Trim tough ends. Slice some thickly, chop others. Set aside. Place pancetta in a large skillet over medium heat. Cook slowly until fat is rendered, about 7 minutes. Remove to a large plate.
- Add 2 tablespoons butter to fat in pan and turn heat to medium high. Add onion and shallots, season with salt and pepper, and cook, stirring occasionally, until just soft. Do not brown. Remove to plate holding pancetta.
- Add 3 tablespoons butter to pan. Add mushrooms, season with salt and pepper and quickly sauté until starting to brown. Remove and add to plate.
- Add wine to pan and deglaze over medium high heat, cooking until wine reduces by about half. Pour remaining liquid over mushrooms. Wipe out pan and add remaining butter. Add pears and sugar and season with salt and pepper. Sauté pears, in batches if necessary, over medium high heat until they begin to brown slightly.
- In a large bowl or roasting pan, add sautéed ingredients to bread. Toss lightly to combine. Add herbs and toss again. Slowly pour one cup stock over mixture and toss. Add more broth to make a very moist stuffing. Taste and adjust for salt and pepper. If you are stuffing a brined turkey, remember that the bird will add a bit more salt.
- Just before roasting turkey, place some room-temperature stuffing lightly inside a prepared bird. Place whole pear in opening of cavity to help hold stuffing in the bird.
- Preheat oven to 375 degrees. Generously butter muffin tins and fill each with stuffing, pressing down so each cup is well filled. Top each with one tablespoon stock. Bake for about 20 to 30 minutes, until a golden crust forms on bottom. To serve, use a butter knife to remove each stuffing muffin and invert onto the plate.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 5 grams, Carbohydrate 22 grams, Fat 11 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 325 milligrams, Sugar 6 grams, TransFat 0 grams
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Them
[email protected]I wish the recipe included more detailed instructions on how to prepare the chanterelles.
Lolene Carter
[email protected]This stuffing is a bit more expensive to make than some other recipes, but it's worth it for the amazing flavor.
Season Max
[email protected]I've never had stuffing with pears before, but it was surprisingly good. I'll definitely be making this again.
Faheem Arain
[email protected]I would definitely recommend this stuffing to anyone looking for a delicious and easy-to-make recipe.
Benadette Kamau
[email protected]This stuffing is so easy to make, even for a beginner cook.
UGRUBAL 14
[email protected]I love that this stuffing is made with fresh ingredients.
Md Mousa
[email protected]This stuffing is a great way to use up leftover bread.
Karl Jacobs
[email protected]I'm not a big fan of stuffing, but this recipe changed my mind. It's so flavorful and moist.
Elizabeth Maynes
[email protected]This stuffing is perfect for any occasion. I've made it for Thanksgiving, Christmas, and even just a regular weeknight dinner.
Sahanaj Islam
[email protected]I love the combination of chanterelles and pears in this stuffing. It's so unique and delicious.
Nae Chandler
[email protected]This is my new favorite stuffing recipe! It's so easy to make and always turns out perfect.
Sambhav Gaming
[email protected]I made this stuffing for a potluck and it was a huge success! Everyone loved it and asked for the recipe.
the nothing
[email protected]This stuffing was a hit at our Thanksgiving dinner! It had the perfect balance of flavors and textures. The chanterelles and pears added a unique and delicious touch.