Panettone Stuffing

Recipe courtesy Michael Chiarello

Show: Easy Entertaining with Michael ChiarelloEpisode: Relaxing Thanksgiving

Rated: 4 stars out of 5Rate itRead users' reviews (26)

Cook Time:
1 hr 5 min
Level:
Intermediate
Yield:
8 to 10 servings

Times:

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

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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

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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Comments & Reviews

recipe Panettone Stuffing
null null, null 11-09-2009
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We serve this every Thanksgiving
Rated: 5 stars out of 5

This is an excelling stuffing. Yes, it's a bit sweet, so I use half panettone and half ciabatta.
recipe Panettone Stuffing
Tracy Crosswicks, NJ 01-03-2009
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An explosion of taste!
Rated: 5 stars out of 5

I received a Panettone as a Christmas gift and had no clue what to do with it. I'm so glad I came across this fabulous... recipe! It was the perfect side dish for ham. It is sweet and full of flavor. I used regular salted butter although the recipe called for "sweet butter". I highly recommend this dish. I think next time I'll add some sausage. Read more
recipe Panettone Stuffing
Carl Downey, CA 12-02-2008
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a very fine surprise
Rated: 5 stars out of 5

This recipe has a remarkable sweet and fruity after taste(a great contrast to your traditional dressings with meats or... sausage) to it and its bouquet adds more to one's senses as he or she is enjoying this dish. I would recommend serving both this with a traditional dressing. Can't go wrong....Carl Neder Read more
recipe Panettone Stuffing
Laurie Plainview, NY 11-30-2008
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My new favorite Thanksgiving Stuffing recipe
Rated: 5 stars out of 5

This is the first year that I tried this recipe and it was unquestionably a big hit with all my guests. It is alittle sweeter... than some other stuffing recipes, but it is so full of flavor, moist and delicious that I will definitely add it to the menu for next year. Read more
recipe Panettone Stuffing
Julie Shelton, WA 11-29-2008
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FABULOUS!!! A Tradition to KEEP
Rated: 5 stars out of 5

I used this to stuff a 25lb.Turkey with Herbes de Provence and Citrus (Giada De Laurentiis)- the only adjustment I made was... to double the recipe by adding a loaf of sour dough and of course doubling the other ingredients -- My Thanksgiving guests agreed this was the best dressing they have ever tasted-- the only regrets were thatthey could not eat more -- have to say it was also great as a leftover!Read more
recipe Panettone Stuffing
Amy San Jose, CA 11-20-2008
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Big Hit At Our Thanksgiving Table
Rated: 5 stars out of 5

So I first made this recipe a couple of years ago for Thanksgiving as an alternative for the vegetarians in my family. Turns... out it was just as popular with the meat-eaters as well. The first year I tweaked the recipe a bit by using half panettone/half sourdough. It really balanced out the sweetness. The second year, I couldn't find panettone anywhere, so I used all sourdough bread. There wasn't a bit left over! Everyone in my family loved it and now I am expected to bring it to Thanksgiving every year. For those of you who disliked the sweetness, I highly suggest trying again with a mixture of panettone/sourdough or all sourdough. The flavors are just amazing. I am SO glad I found this recipe. Read more