Preheat oven to 350˚F. Toss cubed Bauducco Panettone with olive oil. Arrange in single layer on large baking sheet; bake for 15 to 20 minutes or until golden. Let cool completely. Transfer to large bowl.
Meanwhile, melt butter in large skillet set over medium heat; cook onion, fennel, carrot, celery, sage, thyme, salt and pepper for 5 to 8 minutes or until vegetables are slightly softened. Stir in wine, cherries and apricots; cook for 5 to 8 minutes or most of the wine evaporates. Let cool slightly.
Toss together toasted Bauducco Panettone, vegetable mixture, eggs, Parmesan and parsley. Gradually stir in enough broth until stuffing is moistened but not soggy. Transfer to greased 13- x 9-inch baking dish.
Bake for 20 to 30 minutes or until set in center and golden on top. Let stand for 5 minutes before serving.
If desired, add 1/3 cup diced pancetta, bacon, or 1 Italian sausage (casing removed) to skillet when cooking vegetables.
Got a Suggestion for Our Shelves?
If you can't find an item you're searching for, let us know! We're always looking for ways to improve your Food Town experience, and we'll do our best to make that product available. Make a suggestion