Best Two Way Chanterelle Pear Bread Stuffing Recipes

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TWO-WAY CHANTERELLE AND PEAR BREAD STUFFING



Two-Way Chanterelle and Pear Bread Stuffing image

Provided by Kim Severson

Categories     side dish

Time 1h

Yield 18 servings

Number Of Ingredients 15

1 large loaf Pullman or other firm white bread
1 pound chanterelle mushrooms
1/3 pound pancetta, diced small
10 tablespoons butter, more for greasing muffin tins
1 large chopped onion
1/4 cup minced shallots (about three)
Salt
Freshly ground black pepper
1/3 cup white wine
3 1/2 cups diced pears (about four or five firm, ripe varieties like Bartlett or Anjou) plus one whole pear
1 teaspoon sugar
1 1/2 tablespoons finely chopped fresh thyme, or 1 1/2 teaspoons dried thyme
1/4 cup minced chives
1/3 cup chopped Italian parsley
2 cups turkey stock

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

TWO-WAY CHANTERELLE AND PEAR BREAD STUFFING



Two-Way Chanterelle and Pear Bread Stuffing image

Two-Way Chanterelle and Pear Bread Stuffing

Provided by Julia Moskin

Categories     HarperCollins     Stuffing/Dressing     Thanksgiving     Mushroom     Pear     Bread     Side     Kid-Friendly     Small Plates

Number Of Ingredients 14

1 large loaf Pullman or other firm white bread
1 pound chanterelle mushrooms
1/3 pound pancetta, cut into small dice
10 tablespoons (1 1/4 sticks) butter, plus more for the muffin tins
1 large onion, chopped
1/4 cup minced shallots (about 3)
Salt and freshly ground black pepper
1/3 cup white wine
3 1/2 cups diced pears (about 4 or 5 ripe firm varieties like Bartlett or Anjou), plus 1 whole pear
1 teaspoon sugar
1/3 cup chopped fresh flat-leaf parsley
1/4 cup minced fresh chives
1 1/2 tablespoons finely chopped fresh thyme or 1 1/2 teaspoons dried thyme
2 cups turkey stock, or as needed (chicken broth can be used)

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.

TWO-WAY CHANTERELLE AND PEAR BREAD STUFFING



TWO-WAY CHANTERELLE AND PEAR BREAD STUFFING image

Categories     Stuffing/Dressing

Yield 24 muffins

Number Of Ingredients 14

1 large loaf Pullman or other firm white bread
1 pound chanterelle mushrooms
1/3 pound pancetta, diced small
10 tablespoons butter, more for greasing muffin tins
1 large chopped onion
1/4 cup minced shallots (about three)
Salt and freshly ground black pepper
1/3 cup white wine
3 1/2 cups diced pears (about four or five firm, ripe varieties like Bartlett or Anjou) plus one whole pear
1 teaspoon sugar
1 1/2 tablespoons finely chopped fresh thyme, or 1 1/2 teaspoons dried thyme
1/4 cup minced chives
1/3 cup chopped Italian parsley
2 cups turkey stock.

Steps:

  • 1. Tear bread into small pieces 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. 2. 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. 3. 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. 4. 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. 5. 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. 6. 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. 8. 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. 9. 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 & PEAR BREAD STUFFING



TWO-WAY CHANTERELLE & PEAR BREAD STUFFING image

Yield 10-12 servings

Number Of Ingredients 14

1 large loaf Pullman or other firm white bread
1 pound chanterelle mushrooms
1/3 pound pancetta, diced small
10 tablespoons butter, more for greasing muffin tins
1 large chopped onion
1/4 cup minced shallots (about three)
Salt and freshly ground black pepper
1/3 cup white wine
3 1/2 cups diced pears (about four or five firm, ripe varieties like Bartlett or Anjou) plus one whole pear
1 teaspoon sugar
1 1/2 tablespoons finely chopped fresh thyme, or 1 1/2 teaspoons dried thyme
1/4 cup minced chives
1/3 cup chopped Italian parsley
2 cups turkey stock.

Steps:

  • 1. Tear bread into small pieces 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. 2. 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. 3. 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. 4. 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. 5. 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. 6. 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. 8. 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. 9. 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.

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