Panettone Stuffing

By using Italian panettone cake as the base of this holiday stuffing, we've infused the dish with a subtle sweet-and-sour flavor.

Read More

Advertisement - Continue Reading Below

Yields:

10 serving(s)

Prep Time:

45 mins

Total Time:

1 hr 30 mins

Cal/Serv:

510

Ingredients

Save Recipe

• 1

  loaf panettone (about 2 pounds)

• 1/2 c.

  butter (1 stick)

• 3 tbsp.

  finely chopped sage

• 1 tsp.

  sea salt

• 1/2 tsp.

  ground black pepper

• 1/2 c.

  golden raisins

• 1/2 c.

  dried sour cherries

• 1/2 c.

  dried apricots, cut into thin strips

• 1 1/2 c.

  finely chopped yellow onion

• 1 c.

  finely chopped celery

• 1 c.

  finely chopped carrot

• 2 c.

  low-sodium chicken broth

Directions

• 1. Step 1Heat the oven to 350°F. Cut the panettone into 3/4-inch squares and place in a large bowl. Melt half the butter in a saucepan over medium heat and cook until golden brown, about 5 minutes. Remove from heat and add half the sage, salt, and pepper. Gently toss the bread in the sage butter. Spread out on 2 baking pans and bake until toasted, about 15 minutes. Transfer the croutons to a large bowl.
  2. Step 2Place the dried fruit in a medium bowl and add boiling water to cover. Set aside to plump and soften. Drain plumped fruit.
  3. Step 3Increase oven temperature to 375°F. Heat the remaining butter in a medium saucepan. Add onion, celery, and carrot and cook over medium-low heat until soft. Stir in fruit and remaining sage. Toss into cooled croutons. Add broth to moisten. Pour into a 9- by 13-inch ovenproof casserole and bake uncovered until golden brown, about 40 minutes.

Advertisement - Continue Reading Below

Advertisement - Continue Reading Below

Advertisement - Continue Reading Below