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Holiday Panettone Stuffing

  • 1 Bauducco Original Panettone (26.2 oz), cubed
  • 1/4 cup olive oil
  • 1/4 cup butter
  • 1 onion, diced
  • 1 bulb fennel, diced
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 1/3 cup thinly sliced fresh sage
  • 1/3 cup finely chopped fresh thyme
  • 2 tsp salt
  • 1 tsp pepper
  • 1/2 cup dry white wine
  • 1/4 cup dried cherries
  • 1/4 cup chopped dried apricots
  • 2 eggs, beaten
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup finely chopped fresh parsley
  • 1 cup reduced-sodium chicken broth (approx.)

Prep: 10 Minutes

Cook: 50 Minutes

Servings: 6

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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