Panettone Dressing Squares Recipes

Steps:

• 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. 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 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.

Steps:

• 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.