Panettone Stuffing

Name: Panettone Stuffing
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 10
Cuisine: Global
Ingredients: 237 milliliters minced carrot; 237 milliliters minced celery or fennel; 118 milliliters dried sour cherries; 237 milliliters Up chicken stock (or turkey if you have it); 118 milliliters dried apricots, julienned; 2 eggs, optional, use if you like a firmer stuffing; 2 bunches fresh sage, leaves minced; 118 milliliters golden raisins; 10 servings Salt and pepper; 1 stick sweet butter; 355 milliliters minced yellow onion; 998 grams panettone

Panettone Stuffing requires roughly 1 hour and 45 minutes from start to finish. This side dish has 176 calories, 3g of protein, and 11g of fat per serving. This recipe serves 10. It will be a hit at your Thanksgiving event. If you have butter, up chicken stock, sage, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and vegetarian diet.

Instructions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Panettone

Butter

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Sauce Pan

Bowl

Take off the heat and add half the sage. Season with salt and pepper.

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Salt And Pepper

Sage

Pour the sage butter over the bread and toss gently but swiftly.

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Butter

Bread

Sage

Spread out on 2 cooking sheets and place in the oven until light brown, about 15 minutes.

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Spread

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Oven

Remove from the oven and place back into the bowl.

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Bowl

Oven

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.

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Dried Fruit

Fruit

Water

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Bowl

Drain fruit once plumped.

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Fruit

Raise the oven temperature to 375 degrees F.

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Oven

Melt the remaining butter and add onion, celery, and carrot.

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Butter

Carrot

Celery

Onion

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.

Ingredients you will need

Salt And Pepper

Broth