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1
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 300u00b0F. oven, then put in a roasting pan or large bowl. Set aside.
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2
Wipe the mushrooms clean with a damp towel. Trim the tough ends. Slice some thick, and chop the rest. Set aside.
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3
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.
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4
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.
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5
Add 3 tablespoons butter to the pan, then add the mushrooms, season with salt and pepper, and saute until starting to brown. Remove to the plate.
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6
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.
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7
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 saute until the pears begin to brown slightly. Remove from the heat.
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8
Add the sauteed 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.
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9
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.)
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10
Preheat the oven to 375u00b0F. Generously butter 12 muffin cups.
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11
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.
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12
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.
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13
To serve, use a butter knife to remove the stuffing muffins and invert onto the plates.
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14
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.
