Ingredients for Panettone Holiday Dressing
- 1 (1-pound) loaf panettone, cut into 3/4-inch cubes
- Sweet Butter
- Fresh Sage
- Dried Apricot
- Dried Sour Cherries
- Golden Raisin
- Yellow Onions
- 2 stalks celery, chopped
- 1 medium carrot, peeled and diced
- Chicken Stock
- 2 large eggs, lightly beaten
- Salt And Pepper
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How to Make Panettone Holiday Dressing
- Preheat oven to 350°F (175°C).
- Cut the panettone into 3/4-inch cubes and place in a large bowl.
- Melt half (1/4 cup) of the butter in a saucepan over medium heat. Cook until light brown, about 5 minutes. Remove from heat.
- Stir in half (1/2 tablespoon) of the chopped sage. Season with salt and pepper.
- Pour the sage butter over the panettone cubes; toss gently to coat.
- Spread the panettone cubes in a single layer on two baking sheets. Bake for 15 minutes, or until lightly golden.
- Remove from oven and transfer the toasted panettone back to the large bowl.
- Meanwhile, place the dried fruit in a heatproof bowl. Add boiling water; let stand for 10 minutes to plump.
- Drain the dried fruit well.
- Increase oven temperature to 375°F (190°C).
- Melt the remaining 1/4 cup butter in the same saucepan over medium-low heat. Add the onion, celery, and carrot.
- Cook, stirring occasionally, until softened, about 5-7 minutes.
- Stir in the remaining 1/2 tablespoon of sage and the drained dried fruit.
- Add the sauteed vegetables and fruit to the bowl with the toasted panettone cubes.
- Gently toss to combine. Add chicken broth, gradually, until the dressing is moist but not soggy. Add more broth if desired.
- Stir in the beaten eggs.
- Season with additional salt and pepper to taste.
- Transfer the dressing to a greased oven-safe casserole dish.
- Bake uncovered for 40 minutes, or until golden brown and heated through.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
47g
Fat
38g
Carbs
5g
