Chanterelle and Pear Bread Stuffing

• 2 large loaf Pullman or other firm white bread
• 1 pound chanterelle mushrooms, chopped
• 1 package beef fry, diced small
• 10 Tbsp. butter
• 1 large chopped onion
• 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 four or five, ripe varieties like Bartlett or Anjou)
• 1 tsp. sugar
• 1 1/2 Tbsp. Finely chopped fresh thyme, or 1 1/2 tsp. Dried thyme
• 1/4 cup minced chives
• 1/3 cup chopped Italian parsley
• 2 cups chicken stock

Preparation

1 Cut bread into small pieces, place on baking sheet and lightly toast. Set aside.
2 Wipe mushrooms with clean damp towel, trim ends. Slice some thickly, chop others. Set aside. Place beef fry in a large skillet, with 1 tsp. Of olive oil, 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 the 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 beef fry.
4 A 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 reduce 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, until they begin to brown.
6 In a large bowl add sauteed ingredients to bread. Toss lightly to combine. Add herbs. Slowly add stock and toss. Add more broth to make stuffing very moist.
7 Just before roasting turkey, place room temp stuffing lightly inside prepared bird. Or place mixture in greased pan and bake at 375 degrees for 20-30 min.

Special instructions

Source:

Inspired by New York Times, November 11, 2009