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We love panettone, an Italian yeast bread filled with candied citron, lemon zest, and raisins (and sometimes other ingredients).
If we get too much of it to toast for breakfast or top with ice cream for dessert, we make other favorites, such as Panettone French toast, Panettone grilled cheese and panettone PB&J sandwiches.
And then, there’s Panettone stuffing or dressing*. While stuffing is most commonly prepared with days old white bread, you can use panettone to give your stuffing a sweet edge.
This recipe is courtesy Bauli Panettone.
1 loaf panettone (2.2 pounds)
1 stick unsalted 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 stock
Optional: 2 eggs for a firmer stuffing
Cut a loaf of panettone into cubes to make the stuffing. Photo courtesy Bauli.
*The difference: stuffing is cooked inside the bird and dressing is cooked in a separate dish.
Panettone can be found in most supermarkets during the holiday season. Photo courtesy Bauli.
1. PREHEAT the oven to 350°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.
2. REMOVE from 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…
3. 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 the fruit once it is plumped.
4. RAISE the oven temperature to 375°F. Melt the remaining butter and add the onion, celery, and carrot. Sauté 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.
5. BAKE uncovered until golden brown on top, about 40 minutes.
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