Panettone Stuffing

Panettone Stuffing

I’m going to say something that seems to shock a lot of people, but I hate stuffing. I hate it…

Now you’r probably wondering why I’m sharing recipe with you of something that I hate. Well thats because this is the only stuffing that I LOVE!! This is everything that your traditional stuffing is not. Its the perfect combination of sweet, savory with just a lil dab of bourbon. One that I think you and your family will enjoy.

Be sure to click here to get the full Thanksgiving Menu 

Panettone Stuffing


  • 1 Panettone
  • 1 Stick Sweet butter
  • 2-10 fresh sage, minced
  • S & P to taste
  • 1 1/2 C. Michter's American Whiskey
  • 1/2 C. Dried Apricots, julienned
  • 1/2 C. Dried Sour Cherries
  • 1/2 C. Golden Raisins
  • 1 1/2 C. Minced yellow onion
  • 1 C. Minced celery
  • 1 C. Minced carrots
  • 2 C. Chicken Stock
  • 2 eggs (optional)


  1. Preheat oven to 350
  2. Cut panettone into 3/4 inch squares & place in a large bowl
  3. Melt 1/2 of the butter in a sauce pan over medium heat & cook until light brown (about 5 mins)
  4. Take off the heat & add 1/2 of the sage, season with salt & pepper
  5. Pour the sage butter over the bread & toss gently
  6. Spread the bread out on a baking sheet & place in the oven, cook until they are toasted to a light brown.
  7. Remove & place back into a bowl
  8. Meanwhile place all the dried fruit into a large bowl and add in the bourbon and a 1/2 cup of hot water to cover the fruit, set aside, then drain the fruit once plump, about 30 mins
  9. Raise oven temp to 375 degrees
  10. In a saute pan, melt the remaining butter, add in onion, celery & carrots. Cook until the onions are translucent and the carrots are soft.
  11. Add in the dried fruit to the remaining sage, toss into the cooled croutons and add chicken stock to moisten ( the more stock added the softer the stuffing) (add in eggs if you are looking for a firmer stuffing)
  12. Bake at 375 degrees for 40 mins


for individual stuffing muffins, place the stuffing into cupcake pan. It's a nice little touch for your guests.

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