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1
Tear bread into small pieces or dice; place in roasting pan or oven safe bowl.
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2
Cover with paper towels and leave out overnight to dry out (or lightly toast in oven, in batches).
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3
Slice half the mushrooms and chop the other half; set aside.
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4
Heat a large skillet over medium heat and cook pancetta until fat is rendered, about 7 minutes; remove to a large plate.
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5
Add 2 tablespoons butter to skillet and increase heat to medium high.
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6
Add onions and shallots, season with salt and pepper, cook, stirring occasionally, until softened; add to plate of pancetta.
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7
Add 3 tablespoons butter to skillet, add mushrooms, season with salt and pepper, saute until mushroom start to brown; add to pancetta and onions.
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8
Deglaze skillet with wine and reduce by half; pour over pancetta, onions, and mushrooms.
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9
Wipe out skillet, add remaining butter, pears, and sugar; season with salt and pepper and saute until the pears start to brown.
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10
Add all the cooked and sauteed ingredients to dried or toasted bread crumbs, tossing to combine; add herbs and chicken broth, toss again.
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11
Add more broth if you like a moist stuffing, and check for salt and pepper.
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12
If cooking in muffin tins, preheat oven to 375 degrees F and generously butter muffing tins.
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13
Press stuffing in each and top with 1 tablespoon stock.
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14
Bake 20 to 30 minutes, until a light crust forms on the bottom.
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15
If stuffing a turkey, or other meat, follow that recipes instructions.
