Pancetta and Pear Bread Stuffing

When hunting around on the internet for stuffing, I came across this recipe from The New York Times. Interesting. . . stuffing muffins? Tried it, and I love it. The husband is a fan of mushy stuffing, but I love crispy stuffing, and this recipe is perfect for the crispy lovers. The original recipe calls for Chanterelle mushrooms, but the only ones I found at the store were dried, so I substituted, as can you. Also, make sure you really stuff the stuffing into the muffin tin, because I didn't and they tend to fall apart when you take them out after cooking.Think Pear is just too weird for stuffing? Don't! You can barely tell it's an ingredient, and it keeps the stuffing moist.

Pancetta and Pear Bread Stuffing
Serves 4

• 1 large loaf firm white bread
• 1/2 lb of  mushrooms (I used Baby Bella, a carton that was 8 oz)
• 1/3 pound pancetta, diced small
• 10 tablespoons butter, more for greasing muffin tins
• 1 medium chopped onion
• 1/4 cup minced shallots (about three)
• Salt and freshly ground black pepper
• 1/4 cup white wine (I approximated, probably put in more, it still was good)
• 1 pear (firm, ripe varieties like Bartlett or Anjou) diced up 
• 1 teaspoon sugar
• 1 1/2 tablespoons finely chopped fresh thyme, or 1 1/2 teaspoons dried thyme
• 1/4 cup minced chives (a little less works)
• 1/4 cup chopped Italian parsley
• 2 cups turkey stock.

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. Wash and trim the ends off the mushrooms. Slice some thickly, chop others. Set aside. 
3. Place pancetta in a large skillet over medium heat. Cook slowly until fat is rendered, about 7 minutes. Remove to a large plate.
4. 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.
5. Add 3 tablespoons butter to pan. Add mushrooms, season with salt and pepper and quickly sauté until starting to brown. Remove and add to separate plate.
6. Add wine to pan and cook over medium high heat 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 over medium high heat until they begin to brown slightly. 
7. 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. 
8. 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.

You could use this stuffing to stuff the turkey, and buy an extra pear to hold the stuffing in. But personally I like to have a stuffing-less bird.