Panettone Stuffing
- Level: Intermediate
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 536
- Total Fat
- 22
- Saturated Fat
- 8
- Carbohydrates
- 73
- Dietary Fiber
- 4
- Sugar
- 23
- Protein
- 13
- Cholesterol
- 88
- Sodium
- 549
- Total: 1 hr 45 min
- Prep: 30 min
- Inactive: 10 min
- Cook: 1 hr 5 min
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.