Lunch: Two-Way Chanterelle and Pear Bread Stuffing

Ingredients

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)

Instructions

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.