Panettone Holiday Dressing

From Michael Chiarello

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 1 (2 1/4lb)  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

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.