Panettone Stuffing

Total Time:
1 hr 45 min
Prep:
30 min
Inactive:
10 min
Cook:
1 hr 5 min

Yield:
8 to 10 servings
Level:
Intermediate

Ingredients
  • 1 (2.2-pound) panettone
  • 1 stick sweet butter
  • 2 bunches fresh sage, leaves minced
  • Salt and pepper
  • 1/2 cup dried apricots, julienned
  • 1/2 cup dried sour cherries
  • 1/2 cup golden raisins
  • 1 1/2 cups minced yellow onion
  • 1 cup minced celery or fennel
  • 1 cup minced carrot
  • Up to 2 cups chicken stock (or turkey if you have it)
  • 2 eggs, optional, use if you like a firmer stuffing
Directions
Watch how to make this recipe.
  • Preheat the oven to 350 degrees F.

  • Cut the panettone into 3/4-inch squares and place in large bowl. Melt half of the butter in a saucepan over medium heat and continue to cook until light brown, about 5 minutes.

  • Take off the heat and add half the sage. Season with salt and pepper. Pour the sage butter over the bread and toss gently but swiftly. Spread out on 2 cooking sheets and place in the oven until light brown, about 15 minutes. Remove from the oven and place back into the bowl.

  • Meanwhile, place the dried fruit in a large bowl; add boiling water to cover and then set aside for at least 10 minutes. This will plump and soften the fruit for cooking. Drain fruit once plumped.

  • Raise the oven temperature to 375 degrees F.

  • Melt the remaining butter and add onion, celery, and carrot. Saute on medium-low heat until soft. Add dried fruit and remaining sage. Toss into cooled croutons. Gently toss and add chicken broth to moisten; add more broth if you like a softer stuffing. Stir in beaten eggs now, if using. Adjust salt and pepper, to your liking. Turn out into an oven-proof casserole.

  • Bake uncovered until golden brown on top, about 40 minutes.


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