Two Way Chanterelle Pear Bread Stuffing Food

CHANTERELLE AND PEAR BREAD STUFFING

Steps:

• 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.

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.

TWO-WAY CHANTERELLE AND PEAR BREAD STUFFING

Steps:

• Tear the bread into small pieces (you should have about 16 cups) 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 300°F. 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 3 tablespoons 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 1 cup of 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 375°F. 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 14-pound turkey and 12 muffins; if not stuffing a turkey, the recipe will fill 2 dozen muffin cups or a small casserole dish.