Two-Way Chanterelle and Pear Bread Stuffing Recipe | Epicurious

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)