Olympic Peninsula – Oct. 2017
Visit Vancouver USA – Oct. 2017
Ashland – Oct. 2017

Perfect Panettone Stuffing

Panettone Stuffing in bowlThanksgiving is around the corner and recipe planning is in full force. If you’re looking to jazz up typical Thanksgiving classics and make this year’s holiday the best tasting yet, try this unique spin on stuffing made with panettone, Italian Christmas bread.

You can make your own panettone, but you can also buy it. Our friends at Bauli, makers Italian holiday cakes and pastries, make Il Panettone di Milano that’s loaded with candied citron, lemon zest, and raisins that’ll give your stuffing just the right touch of added sweetness.

Recipe courtesy of Bauli and Bauli Brand Ambassador Luca Manfe

• 1 (2.2-pound) Panettone (Bauli or other brand)
• 1 stick sweet 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 if you have it)
• 2 eggs, optional, use if you like a firmer stuffing

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. 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.

Bake uncovered until golden brown on top, about 40 minutes.

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Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at