1. Melt 4 tablespoons butter in heavy large pot over medium heat. Add onions; sauté until very tender and caramelized, about 25 minutes. Transfer onions to large bowl. Melt remaining 4 tablespoons butter in same pot over medium-high heat. Add mushrooms and 1 tablespoon thyme; sauté until mushrooms are deep brown, about 12 minutes. Add to bowl with onions. Season with salt and pepper.
2. Bring broth, 1 tablespoon thyme, and 2 teaspoons sage to boil in heavy large deep saucepan. Mix in wild rice; return to boil. Reduce heat; cover and simmer 30 minutes. Mix in white rice; cover and simmer until all rice is tender and almost all liquid is absorbed, about 18 minutes longer. Stir in caramelized onions and mushrooms, remaining 1 tablespoon thyme, and 1 teaspoon sage. Stir in pears, if desired. Cover and simmer 5 minutes, stirring often. Season with salt and pepper. Stir in 3/4 cup parsley.
3. To bake stuffing in turkey: Loosely fill neck and main cavities of turkey with stuffing. Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
4. To bake all of stuffing in baking dish: Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish, depending on recipe. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
5. Sprinkle remaining 1/4 cup chopped Italian parsley over stuffing and serve.

Makes 8 to 10 servings.

1. In a medium saucepan, combine chicken stock and butter; bring to a boil over medium-high heat. Add both rices and 1/2 teaspoon salt; reduce heat to a simmer, cover, and cook, until liquid is absorbed and rice is cooked through, about 50 minutes. Remove from heat and let stand, covered, for 5 minutes. Uncover and fluff rice with a fork.
2. Transfer rice to a large bowl. Add dried fruit, almonds, orange juice and zest, olive oil, vinegar, remaining teaspoon salt, and pepper; toss to combine. Let stand 10 minutes before serving.

Makes 2 cups.

1. Preheat oven to 400°F.
2. In a small both combine the chopped herbs with the softened butter. Set aside.
3. Fill the middle of the turkey breast, where the bone would normally be with the stuffing. Spread evenly.
4. Fold the two sides of the turkey breast up around the stuffing and tie to close.
5. Place seem side down in a roasting pan. Rub all over with the herb butter and season generously with salt and pepper.
6. Roast for an hour. Insert a thermometer into the thickest part of the breast. When the temperature reads 165°F, the turkey is done.
7. Let rest for 10-15 minutes. Carve and serve with the pan juices.

Serves 8.