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Chanterelle and Pear Bread Stuffing

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Chanterelle and Pear Bread Stuffing

This recipe was adapted from the New York Times and originally called for pancetta. To make this recipe kosher, simply replace pancetta with beef fry.

  • Duration
  • Cook Time
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  • 12Servings


  • 2 large loaves Pullman, or other firm white bread
  • 1 pound chanterelle mushrooms, chopped
  • 1 package beef fry, diced small
  • 10 (1¼ sticks) tablespoons butter
  • 1 large onion, chopped
  • ¼ cup minced shallots (about 3 shallots)
  • Kosher salt
  • freshly ground black pepper
  • ⅓ cup white wine
  • 3½ cups diced pears (about four or five, ripe, varieties like Bartlett or Anjou)
  • 1 teaspoon sugar
  • 1½ tablespoons finely chopped fresh thyme, or 1½ teaspoons dried thyme
  • ¼ cup minced chives
  • ⅓ cup chopped Italian parsley
  • 2 cups chicken broth


1. Preheat oven to 375°F.

2. Cut bread into 1-inch pieces, place on baking sheet and toast 10 minutes, or until golden and crispy. Set aside. 

3. Add 1 teaspoon extra virgin olive oil and beef fry to a large skillet, over medium heat. Cook slowly for 7 minutes, or until fat is rendered. 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; cook 3 to 5 minutes, stirring occasionally, until just soft. Do not brown. Remove to plate holding beef fry.

5. Add 3 tablespoons butter to pan. Add mushrooms, season with salt and pepper; sauté until starting to brown, 5 to 7 minutes. Remove and add to plate.

6. Add wine to pan and deglaze over medium high heat, cooking until wine reduces by about half. Pour remaining liquid over mushrooms. 

7. Wipe out pan and add remaining butter. Add pears and sugar; season with salt and pepper. Sauté pears in batches, until they begin to brown, 5 to 7 minutes. Add to plate with meat and mushrooms. 

8. In a large bowl add mixture to bread. Toss lightly to combine. Add herbs. Slowly add broth and toss; add more if needed to make stuffing very moist.

9. Place stuffing inside prepared bird, or in oil-coated pan and bake at 375° for 20-30 min.

Source: Adapted from The New York Times, November 11, 2009

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