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Panettone Holiday Dressing

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“From Michael Chiarello”
READY IN:
1hr 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the panettone into 3/4-inch squares and place in large bowl.
  2. Melt half of the butter in a saucepan over medium heat and continue to cook until light brown, about 5 minutes.
  3. Take off the heat and add half the sage; season with salt and pepper.
  4. Pour the sage butter over the bread and toss gently but swiftly.
  5. Spread out on 2 cookie sheets and place in a 350°F oven until light brown, about 15 minutes.
  6. Remove from the oven and place back into the bowl.
  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. Drain fruit once plumped.
  8. Raise the oven temperature to 375°F.
  9. Melt the remaining butter and add onion, celery, and carrot.
  10. Saute on medium-low heat until soft.
  11. Add dried fruit and remaining sage; toss into cooled croutons.
  12. Gently toss and add chicken broth to moisten; add more broth if you like a softer stuffing.
  13. Stir in beaten eggs; adjust salt and pepper.
  14. Turn out into an oven-proof casserole and bake uncovered until golden brown on top, about 40 minutes.

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