Panettone Holiday Dressing

1. 1

   Cut the panettone into 3/4-inch squares and place in large bowl.

2. 2

   Melt half of the butter in a saucepan over medium heat and continue to cook until light brown, about 5 minutes.

3. 3

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

4. 4

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

5. 5

   Spread out on 2 cookie sheets and place in a 350F oven until light brown, about 15 minutes.

6. 6

   Remove from the oven and place back into the bowl.

7. 7

   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.

8. 8

   Drain fruit once plumped.

9. 9

   Raise the oven temperature to 375F.

10. 10

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

11. 11

    Saute on medium-low heat until soft.

12. 12

    Add dried fruit and remaining sage; toss into cooled croutons.

13. 13

    Gently toss and add chicken broth to moisten; add more broth if you like a softer stuffing.

14. 14

    Stir in beaten eggs; adjust salt and pepper.

15. 15

    Turn out into an oven-proof casserole and bake uncovered until golden brown on top, about 40 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.