Recipe by Mercy
From Michael Chiarello
Top Review by KK
I've been making this recipe ever since it came out on Food Network, and it has become a beloved family favorite. This year they all said to skip the regular dressing next year and just make this one (I always make both). The only thing I do differently is to lay turkey parts over the stuffing in the casserole before baking, which gives added flavor and that "done in the turkey" quality my family likes. I've bought expensive panettone at an Italian market and less expensive at Sam's, and the ones from Sam's were better. This is truly a wonderful stuffing with both Turkey and Ham.
- 1 (2 1/4 lb) panettone
- 1⁄2 cup sweet butter
- 2 bunches fresh sage, leaves minced
- 1⁄2 cup dried apricot, julienned
- 1⁄2 cup dried sour cherries
- 1⁄2 cup golden raisin
- 1 1⁄2 cups minced yellow onions
- 1 cup minced celery or 1 cup fennel
- 1 cup minced carrot
- up to 2 cups chicken stock (or turkey if you have it)
- 2 eggs
- salt and pepper, to taste
Directions See How It's Made
- 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 cookie sheets and place in a 350°F 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°F.
- Melt the remaining butter and add onion, celery, and carrot.
- 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; adjust salt and pepper.
- Turn out into an oven-proof casserole and bake uncovered until golden brown on top, about 40 minutes.