Chanterelle And Pear Bread Stuffing Recipe

Name: Chanterelle And Pear Bread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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

530

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 bread, loaf (large white), 1 lb chanterelle mushroom, 1/3 lb pancetta, diced small, 10 tablespoons butter, more for greasing muffin tins, and more.

Yes, Chanterelle And Pear Bread Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chanterelle And Pear Bread Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions