Best Panettone Stuffing Recipes

PANETTONE STUFFING

Steps:

• 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.

PANETTONE STUFFING

Steps:

• Cut panettone into small cubes.
• Melt and brown half of the butter and add 2 T sage. Salt and pepper to taste.
• Toss sage butter with panettone.
• Spread panettone crutons in single layer on cookie sheet and bake at 350 degrees for 15 minutes. (This can be done one or two days ahead.
• Plumb dried fruit in boiling water for ten minutes and drain.
• Brown turkey sausage and drain on paper towels.
• Add butter to pan and sweat onions, celery and carrots and remaining T of sage. Do not brown.
• In a large bowl toss panettone crutons, sausage, dried fruit and vegetables. Add crushed fennel seeds and salt and pepper to taste.
• Add enough broth to moisten.
• Bake in a greased oven safe dish at 375 degrees for 40 minutes.