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
- 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)
- Preheat oven to 350
- Cut panettone into 3/4 inch squares & place in a large bowl
- Melt 1/2 of the butter in a sauce pan over medium heat & cook until light brown (about 5 mins)
- Take off the heat & add 1/2 of the sage, season with salt & pepper
- Pour the sage butter over the bread & toss gently
- Spread the bread out on a baking sheet & place in the oven, cook until they are toasted to a light brown.
- Remove & place back into a bowl
- 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
- Raise oven temp to 375 degrees
- In a saute pan, melt the remaining butter, add in onion, celery & carrots. Cook until the onions are translucent and the carrots are soft.
- 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)
- 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.