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

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Yields: 10 serving(s)

Prep Time: 45 mins

Total Time: 1 hr 30 mins

Cal/Serv: 510

Ingredients

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  • 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

  • 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.
  • Step 2Place the dried fruit in a medium bowl and add boiling water to cover. Set aside to plump and soften. Drain plumped fruit.
  • 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.
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